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Bacterial infection from bean sprouts
It is common to make beansprouts by letting some types of bean, often mung beans, germinate in moist and warm conditions; beansprouts may be used as ingredients in cooked dishes, or eaten raw or lightly cooked. There have been many outbreaks of disease from bacterial contamination, often by salmonella, listeria, and Escherichia coli, of beansprouts not thoroughly cooked,[15] some causing significant mortality.[16]

Antinutrients
Many types of bean[specify] contain significant amounts of antinutrients that inhibit some enzyme processes in the body. Phytic acid and phytates, present in grains, nuts, seeds and beans, interfere with bone growth and interrupt vitamin D metabolism. Pioneering work on the effect of phytic acid was done by Edward Mellanby from 1939.[17][18]

Nutrition
Beans are high in protein, complex carbohydrates, folate, and iron.[19] Beans also have significant amounts of fiber and soluble fiber, with one cup[clarification needed] of cooked beans providing between nine and 13 grams of fiber.[19] Soluble fiber can help lower blood cholesterol.[20]


This figure shows the grams of fiber and protein per 100 gram serving of each legume. The size of the circle is proportional to its iron content. From this view, lentil and kidney beans contain the most and soybeans and peas have the least nutrients per serving.
Consuming beans adds significant amounts of fiber and soluble fiber to a diet, with one cup of cooked beans providing between nine and thirteen grams of fiber.[19] Soluble fiber can help lower blood cholesterol.[19] Adults are recommended to have up to two (female), and three (male) servings. 3/4 cup of cooked beans provide one serving.[21]

Flatulence
Many edible beans, including broad beans and soybeans, contain oligosaccharides (particularly raffinose and stachyose), a type of sugar molecule also found in cabbage. An anti-oligosaccharide enzyme is necessary to properly digest these sugar molecules. As a normal human digestive tract does not contain any anti-oligosaccharide enzymes, consumed oligosaccharides are typically digested by bacteria in the large intestine. This digestion process produces flatulence-causing gases as a byproduct.[22][23] Since sugar dissolves in water, another method of reducing flatulence associated with eating beans is to drain the water in which the beans have been cooked.

Some species of mold produce alpha-galactosidase, an anti-oligosaccharide enzyme, which humans can take to facilitate digestion of oligosaccharides in the small intestine. This enzyme, currently sold in the United States under the brand-names Beano and Gas-X Prevention, can be added to food or consumed separately. In many cuisines beans are cooked along with natural carminatives such as anise seeds, coriander seeds and cumin[citation needed].

One effective strategy is to soak beans in alkaline (baking soda) water overnight before rinsing thoroughly.[24] Sometimes vinegar is added, but only after the beans are cooked as vinegar interferes with the beans' softening.

Fermented beans will usually not produce most of the intestinal problems that unfermented beans will, since yeast can consume the offending sugars.

Production

Lablab bean and bean flower cultivated in West Bengal, India
The world leader in production of dry beans is Burma, followed by India and Brazil. In Africa, the most important producer is Tanzania.

Top ten dry bean producers?2013
Country Production (tonnes) Footnote
Myanmar 3,800,000 F
India 3,630,000
Brazil 2,936,444 A
People's Republic of China 1,400,000 *
Mexico 1,294,634
Tanzania 1,150,000 F
United States 1,110,668
Kenya 529,265 F
Uganda 461,000 *
Rwanda 438,236
World 23,139,004 A
No symbol = official figure, P = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, C = Calculated figure A = Aggregate (may include official, semi-official or estimates);
Source: UN Food & Agriculture Organisation (FAO)[25]

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