Black turtle bean

The black turtle bean is a small, shiny variety of the common bean (Phaseolus vulgaris) especially popular in Latin American cuisine, though it can also be found in the Cajun and Creole cuisines of south Louisiana. Like all varieties of the common bean, it is native to the Americas, but has been introduced around the world. It is also used in Indian cuisine, Tamil cuisine, where it is known as karuppu kaaramani and in Maharashtrian cuisine, where it is known as Kala Ghevada. It is widely used in Uttrakhand India also known as "Bhatt". It is a rich source of iron and protein. The black turtle bean is often simply called the black bean (frijoles negros, zaragoza, judía negra, poroto negro, caraota negra, or habichuela negra in Spanish; and feijão preto in Portuguese), although this terminology can cause confusion with at least three other types of black beans.

Boiled, with salt
Nutritional value per 100 g (3.5 oz)
Energy552 kJ (132 kcal)
23.71
Sugars0.32
Dietary fiber8.7
0.54
Saturated0.139
Trans0
Monounsaturated0.047
Polyunsaturated0.231
8.86
VitaminsQuantity
%DV†
Vitamin A equiv.
0%
0 μg
Vitamin A6 IU
Thiamine (B1)
21%
0.244 mg
Riboflavin (B2)
5%
0.059 mg
Niacin (B3)
3%
0.505 mg
Vitamin B6
5%
0.069 mg
Folate (B9)
37%
149 μg
Vitamin B12
0%
0 μg
Vitamin C
0%
0 mg
Vitamin D
0%
0 μg
Vitamin E
6%
0.87 mg
Vitamin K
3%
3.3 μg
MineralsQuantity
%DV†
Calcium
3%
27 mg
Iron
16%
2.10 mg
Magnesium
20%
70 mg
Phosphorus
20%
140 mg
Potassium
12%
355 mg
Sodium
16%
237 mg
Zinc
12%
1.12 mg
Other constituentsQuantity
Water65.74 g
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

The black turtle bean is the only type of turtle bean. It is called turtle because of its hard outer "shell".

It is not to be confused with douchi, the Chinese dish made with black hulled soybeans.

This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.