Pinto bean
 |
|
| Nutritional value per 100 g | |
|---|---|
| Energy | 598 kJ (143 kcal) |
|
26.22
|
|
| Sugars | 0.34 |
| Dietary fiber | 9.0 |
|
0.65
|
|
| Saturated | 0.109 |
| Trans | 0 |
| Monounsaturated | 0.106 |
| Polyunsaturated | 0.188 |
|
9.01
|
|
| Vitamins | |
| Vitamin A equiv. |
(0%)
0 μg |
| Vitamin A | 0 IU |
| Thiamine (B1) |
(17%)
0.193 mg |
| Riboflavin (B2) |
(5%)
0.062 mg |
| Niacin (B3) |
(2%)
0.318 mg |
| Vitamin B6 |
(18%)
0.229 mg |
| Folate (B9) |
(43%)
172 μg |
| Vitamin B12 |
(0%)
0 μg |
| Vitamin C |
(1%)
0.8 mg |
| Vitamin D |
(0%)
0 μg |
| Vitamin D |
(0%)
0 IU |
| Vitamin E |
(6%)
0.94 mg |
| Vitamin K |
(3%)
3.5 μg |
| Minerals | |
| Calcium |
(5%)
46 mg |
| Iron |
(16%)
2.09 mg |
| Magnesium |
(14%)
50 mg |
| Phosphorus |
(21%)
147 mg |
| Potassium |
(9%)
436 mg |
| Sodium |
(16%)
238 mg |
| Zinc |
(10%)
0.98 mg |
| Other constituents | |
| Water | 62.95 g |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
The pinto bean is a variety of the common bean (Phaseolus vulgaris).
It is the most popular bean in the United States and northwestern Mexico, and is most often eaten whole in broth or mashed and refried. Either whole or mashed, it is a common filling for burritos. The young pods may also be harvested and cooked as green pinto beans.
In Spanish, they are called frijol pinto, literally "speckled bean", and in South America it is known as the poroto frutilla, literally "strawberry bean". In Portuguese, they are called feijão carioca in Brazil (literally "carioca bean") and feijão catarino in Portugal. It is named for its mottled skin (compare pinto horse), hence it is a type of mottled bean.
The pinto bean is the bean most commonly used for refried beans (fresh or canned) and in many dishes. This variety is often used in chili con carne, although kidney beans, black beans, and many others may also be used in other locales (see below).
Pinto beans are commonly eaten beans in Brazilian cuisine (legumes, mainly common bean, are a staple food everywhere in the country, cultivated since 3000 BCE, along with starch-rich foods, such as rice, manioc, pasta, and other wheat-based products, polenta and other corn-based products, potatoes and yams).
In the Southern United States, pinto beans were once a staple of the people, especially during the winter months. Some organizations and churches in rural areas still sponsor "pinto bean suppers" for social gatherings and fund raisers.
Pinto bean varieties include:
The alubia pinta alavesa, or the "Alavese pinto bean", a red variety of the pinto bean, originated in Añana, a town and municipality located in the province of Álava, in the Basque Country of northern Spain. In October, the Feria de la alubia pinta alavesa (Alavese pinto bean fair) is celebrated in Pobes.
...
Wikipedia