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