Common bean

“Common beans are a good source of proteins, vitamins (thiamine, riboflavin, niacin, vitamin B6) and certain minerals (Ca, Fe, Cu, Zn, P, K, and Mg).”

common beans → are a good source of → proteins, vitamins (thiamine, riboflavin, niacin, vitamin B6), and certain minerals (Ca, Fe, Cu, Zn, P, K, and Mg)

“However, common beans have several undesirable attributes, such as long cooking times, being enzyme inhibitors, phytates, flatus factors, and phenolic compounds, having a 'beany' flavor, and being lectins and allergens.”

common beans → have → a 'beany' flavor and are lectins and allergens

“However, common beans have several undesirable attributes, such as long cooking times, being enzyme inhibitors, phytates, flatus factors, and phenolic compounds.”

common beans → have → undesirable attributes such as long cooking times, enzyme inhibitors, phytates, flatus factors, and phenolic compounds

“Common beans are an excellent source of complex carbohydrates and polyunsaturated free fatty acids (linoleic, linolenic).”

common beans → are an excellent source of → complex carbohydrates and polyunsaturated free fatty acids (linoleic, linolenic)

“Nitrogen solubility was pH dependent, with a minimum at pH 4.0 and a maximum at pH 12.0.”

common bean flours → have → nitrogen solubility