BEANS Almost all parts of the bean are highly nutrious. They're rich in protein and vitamins.     Red Kidney Bean Also known as Mexican bean and haricot rouge, this medium-sized, elongated bean ranges in colour from deep red to a lighter pink. Creamy texture and full-bodied flavour when cooked.  Borlotti Bean Also known as cranberry bean or Roman bean. A brown bean, with wine-coloured dappling. Sweet flavoured, the colouring fades with cooking.       Cannellini Bean Mild-flavoured and fluffy when cooked, this bean is popular in Italy, in particular, Tuscany, where Florence is known as the city of mangia fagioli (bean-eaters).  Navy Bean Also known as haricot bean, this is the bean in baked beans. A member of the white bean family, this small, oval variety is very similar to the great northern bean. Beans are good sources of vegetable protein, contain 7% carbohydrates, are rich in vitamins and are important food staples. Some beans contain more protein than meat and are very rich in minerals salts and vitamins. [ GRAINS | BARLEY | BEANS | BRAN | CORN | MILLET | OATS | RICE ] [ RYE | SOYBEANS | SLIT PEAS | WHEAT ] NUTRITION