Wiesinger Jason A, Cichy Karen A, Glahn Raymond P, Grusak Michael A, Brick Mark A, Thompson Henry J, Tako Elad
Department of Plant, Soil and Microbial Sciences, Michigan State University , East Lansing, Michigan 48824, United States.
USDA-ARS, Sugarbeet and Bean Research Unit, Michigan State University , East Lansing, Michigan 48824, United States.
J Agric Food Chem. 2016 Nov 16;64(45):8592-8603. doi: 10.1021/acs.jafc.6b03100. Epub 2016 Nov 2.
Dry beans (Phaseolus vulgaris L.) are a nutrient-dense food rich in protein and micronutrients. Despite their nutritional benefits, long cooking times limit the consumption of dry beans worldwide, especially in nations where fuelwood for cooking is often expensive or scarce. This study evaluated the nutritive value of 12 dry edible bean lines that vary for cooking time (20-89 min) from four market classes (yellow, cranberry, light red kidney, and red mottled) of economic importance in bean-consuming regions of Africa and the Americas. When compared to their slower cooking counterparts within each market class, fast-cooking dry beans retain more protein and minerals while maintaining similar starch and fiber densities when fully cooked. For example, some of the highest protein and mineral retention values were measured in the fast-cooking yellow bean cultivar Cebo Cela, which offered 20% more protein, 10% more iron, and 10% more zinc with each serving when compared with Canario, a slow-cooking yellow bean that requires twice the cooking time to become palatable. A Caco-2 cell culture model also revealed the bioavailability of iron is significantly higher in faster cooking entries (r = -0.537, P = 0.009) as compared to slower cooking entries in the same market class. These findings suggest that fast-cooking bean varieties have improved nutritive value through greater nutrient retention and improved iron bioavailability.
干豆（菜豆）是一种营养丰富的食物，富含蛋白质和微量营养素。尽管它们有营养益处，但较长的烹饪时间限制了全球范围内干豆的消费，尤其是在那些烹饪用薪柴往往昂贵或稀缺的国家。本研究评估了12个干食用豆品系的营养价值，这些品系来自非洲和美洲豆类消费地区具有经济重要性的四个市场类别（黄色、蔓越莓色、浅红色肾形和红色斑纹），烹饪时间在20 - 89分钟之间。与每个市场类别中烹饪速度较慢的同类相比，快速烹饪的干豆在完全煮熟时能保留更多的蛋白质和矿物质，同时保持相似的淀粉和纤维密度。例如，在快速烹饪的黄色豆品种Cebo Cela中测得一些最高的蛋白质和矿物质保留值，与需要两倍烹饪时间才能变得可口的慢煮黄色豆Canario相比，每份Cebo Cela提供的蛋白质多20%、铁多10%、锌多10%。一个Caco - 2细胞培养模型还显示，与同一市场类别中烹饪速度较慢的品种相比，快速烹饪的品种中铁的生物利用率显著更高（r = -0.537，P = 0.009）。这些发现表明，快速烹饪的豆类品种通过更高的营养保留率和改善的铁生物利用率提高了营养价值。
