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The Nutritional value of Beans (Phaseolus vulgaris L.) and its importance for Feeding of Rural communities in Puebla-Mexico

Author Affiliations

  • 1Centro de Agroecología del Instituto de Ciencias de la Benemérita Universidad Autónoma de Puebla, MÉXICO
  • 2 Escuela de Ingeniería Agroforestal de la Benemérita Universidad Autónoma de Puebla, MÉXICO

Int. Res. J. Biological Sci., Volume 2, Issue (8), Pages 59-65, August,10 (2013)


The bean is one of the most important crops in the country and occupies the second crop sowing in how much space in the state of Puebla; allegedly, it was introduced in America by nomadic tribes who crossed the Bering Strait to Alaska. There is evidence that in the tenth century the Aztecs in Mexico used the beans as a staple grain, and the Incas were introduced to South America. Globally, the bean is the most important food legume for nearly 300 million people, what, most of them live in developing countries, due to the crop is also known as "the meat of the poor"; in addition, food is a little expensive for low-income consumers. The bean is considered as the second source of protein in eastern and southern Africa, and the fourth in America, it is especially important in the nutrition of women and children; in addition, it has great economic importance, as it generates income for millions of small farmers, to such a degree that the world annual production is aboutUS$11 billion. As in Mexico, in Central America, the cowpea crop goes back to the pre-columbian era. For cultural reasons and its high nutritional value, the bean is considered a staple grain to the diet of the people of Central America, and is the main source of protein in rural communities.


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