関: common bean、phaseoli、Phaseolus、Phaseolus acutifolius、Phaseolus vulgaris、tepary bean

WordNet

herbs of warm regions including most American beans (同)genus Phaseolus
to remain unmolested, undisturbed, or uninterrupted -- used only in infinitive form; "let her be"
work in a specific place, with a specific subject, or in a specific function; "He is a herpetologist"; "She is our resident philosopher" (同)follow
have life, be alive; "Our great leader is no more"; "My grandfather lived until the end of war" (同)live
be identical to; be someone or something; "The president of the company is John Smith"; "This is my house"
happen, occur, take place; "I lost my wallet; this was during the visit to my parents house"; "There were two hundred people at his funeral"; "There was a lot of noise in the kitchen"
have the quality of being; (copula, used with an adjective or a predicate noun); "John is rich"; "This is not a good answer"
occupy a certain position or area; be somewhere; "Where is my umbrella?" "The toolshed is in the back"; "What is behind this behavior?"
spend or use time; "I may be an hour"
any of various leguminous plants grown for their edible seeds and pods (同)bean plant
any of various seeds or fruits that are beans or resemble beans
hit on the head, especially with a pitched baseball
any of various edible seeds of plants of the family Leguminosae used for food (同)edible bean
either of two bean-shaped excretory organs that filter wastes (especially urea) from the blood and excrete them and water in urine; "urine passes out of the kidney through ureters to the bladder"

PrepTutorEJDIC

《連結語として補語を伴なって…『である』,…だ,…です / 《位置・場所を表す語句を伴って》(…に)『ある』,いる(occupy a place or situation) / 〈物事が〉『存在する』,ある(exist);〈生物が〉生存する,生きている(live) / 行われる,起こる,発生する(take place, occur) / 存続する,そのままでいる(remain as before) / 《『be to』 do》 / …する予定である,…することになっている / …すべきだ / 《受動態の不定詞を伴って》…できる / 《命令》…するのだ / 《条件節に》…する意図がある / 《『if…were to』 do》…するとしたなら / 《『be』 do『ing』》《進行形》 / 《進行中の動作》…している,しつつある / 《近い未来》…しようとしている,するつもり / 《動作の反復》(いつも)…している / 《『be』+『他動詞の過去分詞』》《受動態》…される,されている / 《『be』+『自動詞の過去分詞』》《完了形》…した[状態にある]
『豆』(おもにいんげん豆・そら豆など大きめの豆類) / 豆のさや(pod) / 豆に似た実 / 《俗》頭 / 《俗》(野球で)ビーンボールを投げる
腎臓;(食品としての)羊(豚など)の腎臓 / 《文》気質,性質,たち(nature)

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2014/05/12 00:18:55」(JST)

wiki en

The kidney bean is a variety of common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and colour to a kidney. Kidney red beans can be confused with other beans that are red, such as azuki beans. In Jamaica, they are called "red peas".

Classification

Red kidney bean (also known as: common kidney bean).
Light speckled kidney bean (and long shape light speckled kidney bean).
Red speckled kidney bean (and long shape light speckled kidney bean).
White kidney bean (also known as cannellini).^[1]

The dishes

Red kidney beans are commonly used in chili con carne and are an integral part of the cuisine in northern regions of India, where the beans are known as rajma and are used in a dish of the same name. Red kidney beans are used in New Orleans and much of southern Louisiana for the classic Monday Creole dish of red beans and rice. The smaller, darker red beans are also used, particularly in Louisiana families with a recent Caribbean heritage. Small kidney beans used in La Rioja, Spain, are called caparrones.

Toxicity

Kidney beans are more toxic than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes. The U.S Food and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature for long enough to completely destroy the toxin.^[2] However, cooking at 80°C, such as in a slow cooker, can increase this danger and raise the toxin level up to fivefold.^[3]

References

^ "Kidney Beans". The world's healthiest foods. Retrieved 2007-11-05.
^ "Bad Bug Book (2012)" (pdf). Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: Phytohaemagglutinin. Food and Drug Administration. 2012. Retrieved 26 December 2013. "Consumers should boil the beans for at least 30 minutes to ensure that the product reaches sufficient temperature"
^ Phytohaemagglutinin. Foodborne Pathogenic Microorganisms and Natural Toxins Handbook, US Food and Drug Administration (2009)

UpToDate Contents

全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.

1. 常染色体優性間質性腎臓病（髄質嚢胞性腎疾患） autosomal dominant interstitial kidney disease medullary cystic kidney disease
2. 小児における常染色体劣性多発性嚢胞腎 autosomal recessive polycystic kidney disease in children
3. 小児における慢性腎臓病の疫学、病因、および経過 epidemiology etiology and course of chronic kidney disease in children
4. 腎機能の評価 assessment of kidney function
5. 成人における慢性腎臓病マネージメントの概要 overview of the management of chronic kidney disease in adults

English Journal

A comparative study of phytohaemagglutinin and extract of Phaseolus vulgaris seeds by characterization and cytogenetics.

Badari Nath AR1, Sivaramakrishna A2, Marimuthu KM3, Saraswathy R4.
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.Spectrochim Acta A Mol Biomol Spectrosc.2015 Jan 5;134:143-7. doi: 10.1016/j.saa.2014.05.086. Epub 2014 Jun 20.
Phytohaemagglutinin (PHA) is a lectin obtained from Phaseolus vulgaris (red kidney beans), that acts as a mitogen in human leucocyte culture and is commercially available from Gibco®. This PHA (Gibco®) was found to be very expensive, hence other inexpensive sources that can be used in all kinds of
PMID 25004904

Reverse micellar extraction of lectin from black turtle bean (Phaseolus vulgaris): optimisation of extraction conditions by response surface methodology.

He S1, Shi J2, Walid E3, Zhang H4, Ma Y5, Xue SJ6.
Food chemistry.Food Chem.2015 Jan 1;166:93-100. doi: 10.1016/j.foodchem.2014.05.156. Epub 2014 Jun 7.
Lectin from black turtle bean (Phaseolus vulgaris) was extracted and purified by reverse micellar extraction (RME) method. Response surface methodology (RSM) was used to optimise the processing parameters for both forward and backward extraction. Hemagglutinating activity analysis, SDS-PAGE, RP-HPLC
PMID 25053033

Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.).

Pedrosa MM1, Cuadrado C2, Burbano C2, Muzquiz M2, Cabellos B2, Olmedilla-Alonso B3, Asensio-Vegas C4.
Food chemistry.Food Chem.2015 Jan 1;166:68-75. doi: 10.1016/j.foodchem.2014.05.158. Epub 2014 Jun 9.
This study investigated the changes produced by canning in the proximate composition and in the bioactive constituents of two "ready to eat" Spanish beans. The foremost difference in the raw beans corresponded to the lectin: a higher content was found in raw Curruquilla beans (16.50 mg 100 mg(-1)) c
PMID 25053030

Japanese Journal

インゲンマメの発芽に及ぼす圧力効果に関する研究

阿部申,斉藤勇太,陶慧 [他]
日本食品保蔵科学会誌 = Food preservation science 39(5), 289-292, 2013-09
NAID 40019832297

黒ボク土壌における土壌微生物バイオマスリンとインゲンマメのリン吸収量との関係解析と各種有機物のリン資材としての評価の試み

杉戸智子
北海道農業研究センター研究報告 = Research bulletin of the National Agricultural Research Center for Hokkaido Region (200), 15-58, 2013-07
NAID 40019796834

奈良県のキク圃場周辺のハダニ類の土着天敵相と薬剤散布状況が異なるキク圃場でのカブリダニ類の発生消長

国本佳範,印田清秀,小山裕三,矢野栄二
日本ダニ学会誌 22(2), 101-115, 2013
奈良県平群町のキク栽培圃場周辺に設置したインゲントラップから採集されたハダニ類の天敵の多くはカブリダニ類で，次いでハダニタマバエであった．カブリダニ類の多くはケナガカブリダニであった．ナミハダニ黄緑型の発生が少ないキク圃場ではカブリダニも発生せず，ナミハダニ黄緑型が発生してもカブリダニ類に悪影響のある薬剤を高頻度に散布する圃場ではカブリダニの発生は少なかった．これに対し，カブリダニ類に悪影響のある …
NAID 130003383781

Related Pictures

★リンクテーブル★

リンク元	「インゲンマメ」「Phaseolus」「Phaseolus vulgaris」「tepary bean」「Phaseolus acutifolius」
関連記事	「bean」「be」「kidney」

「インゲンマメ」

Kidney beans
	Uncooked red kidney beans
Nutritional value per 100 g (3.5 oz)
Energy	1,393 kJ (333 kcal)
Carbohydrates	60 g
Sugars	2 g
Dietary fiber	15 g
Fat	1 g
Protein	24 g
Vitamins
Pantothenic acid (B5)	(16%) 0.8 mg
Folate (B9)	(99%) 394 μg
Trace metals
Calcium	(14%) 143 mg
Iron	(62%) 8 mg
Magnesium	(39%) 140 mg
Potassium	(30%) 1406 mg
Zinc	(32%) 3 mg
Other constituents
Water	12 g
	Units; μg = micrograms • mg = milligrams; IU = International units;
	Percentages are roughly approximated using US recommendations for adults.; Source: USDA Nutrient Database