What variety of bean is used to produce beansprouts, popular in Oriental cuisine?
Bean from dry beans and improves digestibility, according to research co-authored by Emire Shimelis, from the Food Engineering Program at Addis Ababa University. Beans are a major source of dietary protein in Kenya, Malawi, Tanzania, Uganda and Zambia. It is common to make beansprouts by letting some types of bean, often mung beans, germinate in moist and warm conditions; beansprouts may be used as ingredients in cooked dishes, or eaten raw or lightly cooked. There have been many outbreaks of disease from bacterial contamination, often by "salmonella", "listeria", and "Escherichia coli", of beansprouts not thoroughly cooked, some causing significant mortality. Many
Black turtle bean Black turtle bean The black turtle bean is a small, shiny variety of the common bean ("Phaseolus vulgaris"), especially popular in Latin American cuisine, though it can also be found in Cajun and Creole cuisines of south Louisiana. Like most common beans, they are native to the Americas, but have been introduced around the world. They are also used in East Indian cooking, Punjabi cuisine and are referred to as black beans and in Maharshtrian cuisine known as ""Kala Ghevada"". They are used interchangeably with "vigna mungo" in countries such as the US. They are often simply called black beans