Statements (50)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Legume
|
| gptkbp:colors |
red
|
| gptkbp:community_service |
aids digestion
supports heart health regulates blood sugar promotes weight loss |
| gptkbp:companionPlants |
corn
squash marigold |
| gptkbp:contains |
iron
antioxidants potassium folate |
| gptkbp:cookingMethod |
45-60 minutes
summer boiled canned do not eat raw if soaked, 30-40 minutes must be cooked thoroughly rinse canned beans before use soak overnight for better texture |
| gptkbp:cuisine |
Indian
Italian Mexican |
| gptkbp:culturalSignificance |
used in traditional dishes
symbol of prosperity in some cultures |
| gptkbp:diseaseResistance |
susceptible to aphids
susceptible to root rot |
| gptkbp:environmentalImpact |
phytohaemagglutinin
|
| gptkbp:fauna |
moderate
|
| gptkbp:growthRate |
full sun
well-drained soil warm climate |
| https://www.w3.org/2000/01/rdf-schema#label |
Kidney Beans
|
| gptkbp:isA |
Phaseolus vulgaris
|
| gptkbp:isReferencedIn |
slightly acidic to neutral
6.0 to 7.0 |
| gptkbp:nutritionalValue |
high in protein
high in fiber |
| gptkbp:origin |
gptkb:Central_America
|
| gptkbp:shape |
kidney-shaped
|
| gptkbp:storage |
cool, dry place
|
| gptkbp:usedIn |
salads
stews chili casseroles |
| gptkbp:varieties |
gptkb:white_kidney_beans
dark_red_kidney_beans light_red_kidney_beans |