Agriculture Reference
In-Depth Information
3
THE CHINESE BEANS
SOY BEAN
FAVA BEAN
ADZUKI BEAN
MUNG BEAN
YARD-LONG BEAN
In parts of the world where the standard of living is not as high and consumption of meat
not as great as in the United States, beans are the staff of life. Whenever a new bean is
rediscovered, it quickly spreads around the world and takes hold in whatever countries
and climates can grow it. Beans take up little room and are high in protein, vitamins,
minerals, and overall food value. Beans keep well; they're easy to dry or freeze. Versat-
ile, they combine well with herbs and spices to suit many cuisines. The cost of food may
once again cause Americans to lower their meat consumption and beans to come into
their own. What better time to discover the delicious Chinese beans? They're as easy to
grow as the ubiquitous green bean, and all of these beans are readily available from seed
catalogs.
Soybean
M AO D OU , W ONG D AU
Glycine max
(color photo, page xi)
If you've looked for a cholesterol-free alternative to steak, had an allergy to cheese, al-
ways longed for your own milk cow, or got bored with all the green vegetables you know
but can't think of a new one, the soybean is the answer. It can lower your budget, im-
prove your health, and provide welcome variety to your diet.
 
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