Back فول البينتو Arabic Borlotofazeolo Esperanto Frijol pinto Spanish لوبیا چیتی Persian Kacang pinto ID うずら豆 Japanese Kievitsboon Dutch Feijão carioca Portuguese Pinto bean SIMPLE Đậu Pinto Vietnamese
 | |
| Nutritional value per 100 g | |
|---|---|
| Energy | 598 kJ (143 kcal) |
26.22 | |
| Sugars | 0.34 |
| Dietary fiber | 9.0 |
0.65 | |
| Saturated | 0.109 |
| Monounsaturated | 0.106 |
| Polyunsaturated | 0.188 |
9.01 | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 0% 0 μg |
| Vitamin A | 0 IU |
| Thiamine (B1) | 16% 0.193 mg |
| Riboflavin (B2) | 5% 0.062 mg |
| Niacin (B3) | 2% 0.318 mg |
| Vitamin B6 | 13% 0.229 mg |
| Folate (B9) | 43% 172 μg |
| Vitamin C | 1% 0.8 mg |
| Vitamin D | 0% 0 μg |
| Vitamin D | 0% 0 IU |
| Vitamin E | 6% 0.94 mg |
| Vitamin K | 3% 3.5 μg |
| Minerals | Quantity %DV† |
| Calcium | 4% 46 mg |
| Iron | 12% 2.09 mg |
| Magnesium | 12% 50 mg |
| Manganese | 20% 0.453 mg |
| Phosphorus | 12% 147 mg |
| Potassium | 15% 436 mg |
| Zinc | 9% 0.98 mg |
| Other constituents | Quantity |
| Water | 62.95 g |
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |
The pinto bean (/ˈpɪntoʊ/) is a variety of common bean (Phaseolus vulgaris). In Spanish they are called frijoles pintos. It is the most popular bean by crop production in Northern Mexico and the Southwestern United States,[3][4] and is most often eaten whole (sometimes in broth), or mashed and then refried. Prepared either way, it is a common filling for burritos, tostadas, or tacos in Mexican cuisine,[5] also as a side or as part of an entrée served with a side tortilla or sopaipilla in New Mexican cuisine.[6]
In South America, it is known as the poroto frutilla, literally "strawberry bean". In Portuguese, the Brazilian name is feijão carioca (literally "carioca bean"; contrary to popular belief, the beans were not named after Rio de Janeiro, but after a pig breed that has the same color as the legume),[7] which differs from the name in Portugal: feijão catarino. Additionally, the young immature pods may be harvested and cooked as green pinto beans. There are a number of different varieties of pinto bean, notably some originating from Northern Spain, where an annual fair is dedicated to the bean.
In many languages, "pinto" means "colored" or "painted", as derived from the Late Latin pinctus and Classical Latin pictus. In Spanish, it means "painted", "dappled", or "spotted".[8] The coloration of pinto beans is similar to that of pinto horses.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.
- ^ "Maize 2003 CGC Meeting". Ars-grin.gov. Archived from the original on 2012-09-15. Retrieved 2012-01-14.
- ^ "The upstanding, outstanding pinto bean | Crop Science Society of America".
- ^ Alley, L.; Pool, J.O. (2011). The Gourmet Toaster Oven: Simple and Sophisticated Meals for the Busy Cook [A Cookbook]. Clarkson Potter/Ten Speed. p. 28. ISBN 978-1-60774-164-0. Retrieved May 19, 2021.
- ^ "NMSU: Using Pinto Beans". College of Agricultural, Consumer and Environmental Sciences | New Mexico State University. Retrieved May 19, 2021.
- ^ Quero, João (2016-06-24). "Por que feijão se chama carioca se não é o mais consumido no RJ?". G1 - Agronegócios (in Brazilian Portuguese). Retrieved 2019-08-07.
- ^ "pinto". WordReference.com Spanish-English Dictionary. Retrieved 2012-10-27.
© MMXXIII Rich X Search. We shall prevail. All rights reserved. Rich X Search