Legumes

Meiosis in beans occurs in the reproductive tissues, specifically within the anthers of the male flowers and the ovules of the female flowers. In the anthers, meiosis leads to the formation of pollen grains, while in the ovules, it results in the development of egg cells. This process is essential for sexual reproduction, contributing to genetic diversity in the plant.

The serving size for most side dishes is usually one half cup (4 ounces). But depending on the rest of the meal, the event (such as a family reunion, BBQ), etc., it may be best to go with three fourths cup (6 ounces). And since a gallon is 128 ounces, you would get just over 21 servings per gallon. So I would suggest at least seven and a half (7.5) gallons, which will give you 150 servings of 6 and 3/8 ounces each. But to play it safe, you may want to go with a full eight (8) gallons.

A standard 19 oz can of red kidney beans typically contains about 1.5 to 2 cups of beans when drained and rinsed. In dried form, approximately 1 cup of dried red kidney beans will yield about 2 to 3 cups of cooked beans, depending on cooking methods and soak time. Therefore, you would need about 1/2 to 2/3 cup of dried red kidney beans to equal the contents of a 19 oz can.

The main constituent of dhal in Indian cooking is typically split red lentils, known as "masoor dal." However, other varieties such as split yellow lentils (toor dal) and green grams (moong dal) are also commonly used, depending on regional preferences and recipes. Dhal is a staple source of protein in vegetarian diets and is often cooked with spices and served with rice or flatbreads.

Yes, beans are known to cause gas due to their high fiber content and the presence of oligosaccharides, which are complex carbohydrates that the body struggles to digest. When these substances reach the large intestine, they are fermented by bacteria, producing gas as a byproduct. While this can lead to flatulence, the health benefits of beans often outweigh this uncomfortable side effect. So, moderation and gradual introduction into your diet can help minimize gas production.

Rhizobium bacteria primarily rely on legume plants for their survival, as they form symbiotic relationships with the roots of these plants, fixing nitrogen in exchange for carbohydrates and other nutrients. Without legumes, rhizobium would struggle to find a suitable environment and nutrient source, leading to a decline in their populations. However, they can exist in the soil for some time, but their long-term survival and proliferation are closely tied to the presence of legume hosts.

Wattie's Baked Beans are often praised for their rich flavor and thick sauce, making them a favorite among many consumers. While taste is subjective, many people appreciate the quality and consistency of Wattie's compared to competitors. However, preferences can vary based on individual taste, dietary needs, and price considerations. Ultimately, whether they are "better" depends on personal preference.

Soggy beans refer to beans that have been overcooked or stored improperly, resulting in a mushy texture and excessive moisture. This can occur when beans are boiled for too long or not drained properly after cooking. Soggy beans can lose their appealing taste and texture, making them less enjoyable in dishes. They are often considered undesirable in culinary contexts.

White beans come from the flowering plants of the legume family.

get proteins and nutrients back in the soil

There is the opinion that cooking would be faster; I did not notice this effect.

According to dictionary (dot) com, legume has two pronunciations: LEG-yoom and li-GYOOM. It allows for accenting either the first or second syllable, but makes to acknowledgement of the often heard (legoom) pronunciation.

The bacteria fix nitrogen by converting it to ammonia and nitrates which the plant can absorb and use to build its nitrogen containing molecules such as amino and nucleic acids.

In return it offers some of its own sugars to the bacteria to cover their needs. It's a trade off between biologically usable nitrogen and sugar

Hi: I found, you bring a pot of salt water to boil. submerge yellow beans ( perferably in a basket) into the boiling water for three minutes. Take the blanched yellow beans out of the pot of boiling water and immediately put them in a pot of ice cold water. Let sit until beans are cold to touch. Lay out on clean dish towel and pat dry. We used vaccum seal bags and this works wonderful, for storage and preservability. Good Luck. Albert & Edna

One normal size can would do 2-3 people, depending on how big a portion they want.

just dont add beans

Dutch chocolate ____________________________________________________________ The cocoa press allowed cocoa butter to be used in cosmetic items such as soaps and lotions. The cacao that was left without the butter is called rock cocoa which is ground further into a powder. This powder with sugar was used to make hot chocolate. This invention was the catalyst in cocoa technology that brought inexpensive, affordable chocolate into the marketplace. The cocoa liquor and butter could be sold for high profits to cosmetics and food companies. It was Van Houten's invention of alkali processing that was used to treat the pressed cocoa that produced Dutch processed chocolate. For more info search under "What is Dutch processed chocolate?"

Legumes usually produce seeds within a pod, including peas, beans, lentils, soybeans, peanuts, and tamarind.

Legumes are not consumers, they are producers. Legumes are PLANTS. Thus they don't eat anything.