Bean have many common biological characteristics, many of the common and the methods of cultivation of these plants.
Of them are widely cultivated peas, soybeans, beans, lentils, rank, vetch, lupine, beans, chickpeas.
Vicia Sativa (Common Vetch)
It is one of the most common annual legumes. It can be used as green manure, forage and honey crop. This leguminous crop provides fodder of high quality. The fruit is a pod with nine seeds. Seeds are small, black or dark brown.
Red Lentils
This kind of lentil is required at a low concentration of hemoglobin in the blood and problems with the nervous system: regular consumption of dishes with this legume improves concentration and memory.
Green Lentils
Beans are drooping, rhombic, the length is about 1 cm, the width is about 8 mm. The pods contain 1-3 seeds. The seeds are flattened, with an almost sharp edge. Lentil does not accumulate nitrates, radionuclides and toxins, that makes meals from it extremely useful.
Green Peas
The seeds contain a complex of useful substances, vitamins, minerals such as calcium, magnesium, iron, iodine. Green peas can be eaten raw, also they are used for making canned food.
Yellow Whole Peas
The fruit is a double flat bean with seeds-peas. Peas are usually spherical or somewhat angular in form. The peas are boiled and used for soups and main dishes, such as pea porridge.
Chickpeas
Chickpea seeds are a source of zinc, folic acid, they contain about 20-30 % of protein, 50-60 % of carbohydrates, 7% of fat and about 12% of other substances, including essential amino acid lysine, vitamins B1, B6 and mineral substances.