| 词条 | Appaloosa bean |
| 释义 |
| name = Appaloosa bean | image = | image_caption = | hybrid = Phaseolus vulgaris | cultivar = | origin = Washington (U.S. state) }}{{Infobox nutritional value | name = Appaloosa Bean | image = < | image_size = < | image_alt = | caption = | serving_size = | kJ = 0.745019 | carbs = 53 g | starch = | sugars = | lactose = | fiber = 33 g | fat = 0 g | satfat = | transfat = | monofat = | polyfat = | omega3fat = | omega6fat = | protein = | tryptophan = | threonine = | isoleucine = | leucine = | lysine = | methionine = | cystine = | phenylalanine = | tyrosine = | valine = | arginine = | histidine = | alanine = | aspartic acid = | glutamic acid = | glycine = | proline = | serine = | hydroxyproline = | water = | alcohol = | caffeine = | vitA_ug = | vitA_iu = | betacarotene_ug = | lutein_ug = | thiamin_mg = | riboflavin_mg = | niacin_mg = | pantothenic_mg = | vitB6_mg = | folate_ug = | vitB12_ug = | choline_mg = | vitC_mg = | vitD_ug = | vitD_iu = | vitE_mg = | vitK_ug = | calcium_mg = 378 | iron_mg = 4 | magnesium_mg = | manganese_mg = | phosphorus_mg = | potassium_mg = | sodium_mg = | zinc_mg = | opt1n = | opt1v = | opt2n = | opt2v = | opt3n = | opt3v = | opt4n = | opt4v = | note = | source = http://www.cooksinfo.com/appaloosa-beans | source_usda = | noRDA = | float = }} The Appaloosa bean is a cultivar bean variety of the species Phaseolus vulgaris. Seed and plant characteristicsThe Appaloosa Bean (Phaseolus vulgaris), plant grows up to 24 inches (60 cm) tall, with the beans about a half inch in length. The pods can be eaten as a fresh green bean.[1] Front portion of the bean is ivory colored; the other end is speckled with purple and mocha. The bean is named after the Appaloosa ponies of the Nez Perce tribe. The seed was cultivated near the Palouse River in Eastern Washington & Northern Idaho. With similarities to the pinto bean, some attribute the bean to like the New Mexican Appaloosa, which is actually a different variety of bean.[2][3] Equivalents dry to cooked
Culinary useThe seed as the characteristics of having a mild flavor and firm texture, commonly used similar to that of kidney beans in chili, mash (refried bean), stews, casseroles and soup. References1. ^{{cite web|title=Appaloosa Beans|url=http://www.cooksinfo.com/appaloosa-beans|accessdate=22 November 2014}} 2. ^{{cite web|title=Appaloosa Beans (B02)|url=https://www.woodlandfoods.com/chef-guides/appaloosa-beans/p-23119|accessdate=22 November 2014}} 3. ^{{cite web|title=Appaloosa Bean|url=http://beans.vgravity.com/Appaloosa.html|publisher=Glorious Beans}} 2 : Phaseolus|Edible legumes |
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