A) Grain B) Nut C) Legume D) Seed
A) Round B) Elongated C) Kidney-shaped D) Oval
A) White B) Brown C) Black D) Red
A) Haricot bean B) Kidney bean C) Pinto bean D) Lima bean
A) Grainy B) Chunky C) Fibrous D) Smooth
A) Lentil soup B) Baked beans C) Refried beans D) Chili
A) Europe B) South America C) Asia D) Africa
A) Stew ingredient B) Bean flour production C) Soup ingredient D) Side dish
A) 1/4 inch B) 3/4 inch C) 1/2 inch D) 1 inch
A) Manually B) Mechanically C) By animal D) Using water
A) 16-18% B) 30-40% C) 5-10% D) 25-30%
A) 13-14% B) 16-18% C) 20-22% D) 5-10%
A) Splits B) Smell C) Size D) Color
A) Ant B) Grasshopper C) Bean beetle D) Fly
A) Tree bean B) Vine bean C) Bush bean D) Pole bean
A) Potassium B) Calcium C) Iron D) Sodium
A) Cellulose B) Sugar C) Fiber D) Starch
A) 20-25% B) 5-10% C) 10-15% D) 30-35%
A) Desert B) Arctic C) Temperate D) Tropical
A) Well-drained B) Sandy C) Waterlogged D) Clay
A) 30 minutes B) None C) 8 hours D) 1 hour
A) Enhances flavor B) Adds nutrients C) Changes color D) Reduces cooking time
A) Glycine max B) Cicer arietinum C) Vicia faba D) Phaseolus vulgaris
A) Same as all beans B) Depends on preparation C) Difficult to digest D) Easily digestible
A) Starch B) Fiber C) Protein D) Iron
A) Bright color B) Insect damage C) Uniform size D) No odor
A) Sometimes B) Maybe C) Yes D) No
A) Paper bag B) Open container C) Plastic bag D) Airtight container
A) 1-2 years B) 6 months C) Indefinitely D) 1-2 months
A) Texture B) Taste C) Size D) Shape |