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Navy Bean (legume) — Ingredient · Foodgeist
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Aroma profile Derived from this ingredient’s flavor compounds
animal ×3
honey ×3
green ×2
fatty ×2
fishy ×2
sharp ×2
almond ×2
aromatic ×2
Taste profile Derived from this ingredient's compounds · measured taste classes
bitter sweet sour
Composition 33 compounds identified — cross-referenced scientific databases
Best pairings Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
blackeyed pea (… pinto bean (can… Lentils Refried Beans Molecular affinity Pairs well with — ingredients that share aroma compounds
Based on shared flavor compounds · click to explore
Commonly combined Frequently used together in real recipes — ranked by how specifically these ingredients appear together
Share Pinterest converts best for culinary content Multi-source verified Verification: Independently verified
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
carbohydrate~pred
energy (atwater general factors)~pred
energy (atwater specific factors)~pred
fiber, total dietary
lipid~pred
magnesium, mg~pred
manganese, mn~pred
p-coumaric acid
+3 more
Highlighted compounds are flavor-active · "~pred" marks predicted edges · click to view molecular profile
Molasses Barley Pork Catsup White Mustard Navy Bean ◆ cross-validated
blackeyed pea (raw) 9% recipe co-use pinto bean (canned) 9% recipe co-use Lentils 9% recipe co-use Refried Beans 7% recipe co-use Molasses 7% recipe co-use Barley 7% recipe co-use Pork 6% recipe co-use Catsup 6% recipe co-use White Mustard 5% recipe co-use blackeyed pea (raw) used together in recipes
pinto bean (canned) used together in recipes
Lentils used together in recipes
Refried Beans used together in recipes
Molasses used together in recipes
Barley used together in recipes
Pork used together in recipes
Catsup used together in recipes
White Mustard used together in recipes
Pairing strength is model-derived from our data axes, not a measured taste test.
Measured across millions of published recipes · click to explore
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raw, soaked, and germinated navy beans → caused → weight loss and death in rats
duration: 8-16 days
“Rats fed raw, soaked, and germinated navy beans as a source of dietary protein lost weight and died 8–16 days after the beginning of the experiment”
What science says compound effect “High foamability and foam stability were obtained in red kidney and navy beans when compared with those of adzuki bean.”
red kidney and navy beans → had high foamability and foam stability → when compared with those of adzuki bean
ingredient property “Red kidney bean exhibited the highest carbohydrates content, while the highest fat, ash and crude fibre content was found in navy bean.”
navy bean → had the highest → fat, ash and crude fibre content
flavor pairing evidence “The navy bean, red kidney bean and wrinkled‐seeded field pea induced the highest levels of hydrogen to be produced by the laboratory rat.”
navy bean, red kidney bean, wrinkled-seeded field pea → induces → high hydrogen production
technique parameter “Navy beans were higher in % splits than Pinto and Red Kidney.”
Navy beans → higher in → % splits
technique parameter “Acidifying the soaking solutions with either malic or citric acid resulted in an improved color, but firmness was increased only in Navy beans.”
malic or citric acid → increased → firmness in Navy beans
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