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Variety of bean cultures

General characteristic

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The list of bean cultures contains about 18 thousand types, many of them are widely used in food by people and animals. The root system of bean consists of the small tubers formed of fabric, appearing at hit in a root of nitrogen-fixing bacteriums. Thus, roots are capable to fix nitrogen thanks to what food is received not only by a plant, but also the nearby soil.

Fruits of bean

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Fruits of bean plants are very different, and all is not possible to list them simply. They can be various size and a form. The most popular of them are lentil, chick-pea, haricot, Vika, peas, a lupine, a sainfoin, a peanut ordinary, a lupine, soy, field pea on which we will stop in more detail now.

Soy

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Soy is one of the most widespread types of bean cultures and is grown up practically in all regions of the world. Soybeans are the popular food product valuable for the high content of fat and protein of a plant origin. Thanks to the same properties soy is valuable fodder culture for animals.

Vika

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Vika – one of the main bean cultures used not only as food for people, but also for animals. As a forage it is applied in the form of a silo, hay, shredded grains or grass meal.

Haricot

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Haricot contains a set of amino acids, minerals, vitamins, carbohydrates, carotene and protein that does its regular use useful to an organism. Use haricot as a separate product for food, or for production of vegetable canned food. Also numerous researches showed that haricot is wonderful natural many diseases medicine.

Lentil

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Lentil combines in itself all advantages of family bean, generally thanks to the high content of phytalbumin, vital amino acids and minerals. In addition, lentil is a champion among bean on the content of folic acid. It is widely applied not only as food to people, but also as a forage to animals.

Sainfoin

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The sainfoin is a grass of family bean. Preferential it is used as a forage for animals in the form of seeds or green material. On nutritiousness the sainfoin does not concede to a lucerne. Also the sainfoin is valuable as melliferous culture.

Chick-pea

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Chick-pea is eurysynusic around the world. The list of food stuffs which cornerstone chick-pea is is rather extensive. Long since it is applied in food in the countries of Africa, Central Asia, the Mediterranean, North America. Thanks to the high content of cellulose and a protein and low level of fat, chick-pea is widespread in a dietary and vegetarian diet.

Field pea

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Already from the name of this culture there is clear its purpose. Field pea is widely used for preparation of a silo and as a green forage. Beans fodder

Peas

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This grain bean culture is since ancient times known across all Europe. Peas beans – a rich source of phytalbumin, similar meat. It contains also large amount of sugar, amino acids, celluloses, starch and vitamins. Yellow and green peas are applied to consumption, by preparations of grain, soups, preservation.

Lupine

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This culture takes a place of honor among forage crops. The lupine is also called northern soy. Protein content is equal in it to 30-48%, and fat to 14%. Beans of a lupine use in food for people and animals, also apply as green fertilizer to improvement of the environment. In the soil fertilized by a lupine grow up environmentally friendly products. Widely apply a lupine as pharmaceutical raw materials.

Fodder beans

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Fodder beans – one of the most ancient cultures of world agriculture. In Europe they are used preferential as fodder culture in the form of green material, grain, straw and a silo. Protein of beans is perfectly acquired by an organism therefore they are valuable and highly nourishing food by production of compound feed.

The peanut is ordinary

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Seeds of a peanut are very useful thanks to the high content of the fat oil used in various industries. On nutritious qualities the peanut is in the second place among bean. Its fruits contain 13% of carbohydrates, 22% of protein and 42% of oil. Preferential the peanut is used in a fried look, and vegetative weight is used for a forage of animals.

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