Biology:Flageolet bean
From HandWiki
Short description: Variety of bean
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| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,084 kJ (259 kcal) |
19.8 g | |
| Sugars | 1.0 g |
| Dietary fiber | 40.4 g |
6.2 g | |
30.4 g | |
| Minerals | Quantity %DV† |
| Sodium | 1% 10 mg |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database | |
The flageolet bean is a variety of the common bean (Phaseolus vulgaris) originating from France. The flageolet is picked before full maturity and dried in the shade to retain its green color. The bean is small, light green, and kidney-shaped. The texture is firm and creamy when shelled and cooked, and in France the bean is a traditional accompaniment to a roasted leg of lamb. Besides France, the flageolet bean is grown in California.[1]
Flageolet bean varieties include:
- Chevrier (the original heirloom)
- Elsa
- Flambeau
- Flamingo
Etymology
The bean's name is most likely derived from the appearance of its pod. It may be derived from an Old French word for "little flute" (flageolet). The name could also be a corruption of the Latin genus "phaseolus" from "phaselus" (a small boat).[2]
References
- ↑ Stradley, Linda (2016-04-02). "What are Flageolet Beans, Whats Cooking America" (in en-US). What's Cooking America. https://whatscookingamerica.net/Q-A/FlageoletBeans.htm.
- ↑ Laws, Bill. The Field Guide to Fields: Hidden Treasures of Meadows, Prairies, and Pastures. National Geographic, 2010. 104.
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