Beans

History of beans




A little history of organic beans,which is another certified Biofactor product. The bean plant comes from Central America and belongs to the legume family, specifically to the Papilionaceae family, due to the shape of its colorful flowers gathered in clusters. In ancient Egypt, the so-called "Dolichos beans" were used by the priests in their rituals. In the Roman empire beans were consumed by the people, they were known as "vilem phaseulum" since they were very common and therefore unworthy of illustrious families. Despite this, beans came back in the twentieth century as a healthy and genuine food.
One of the characteristic elements of the bean is that they have various shapes and colors. The bean is in fact, contained inside a pod, it can be dry and easily opened, or it can be hard and fleshy like the variety "mangiatutto", which is consumed together with the pod.
Towards the end of the 1500s, the artist Annibale Caracci represented "Il Mangiatore di fagioli" (The bean eater), as a strong reference to one of the most widespread foods in Europe (in that historical period) among those belonging to the less well-off classes. People usually related the legume introduced from "Americas" (Phasolus Vulgaris) to soothing and aphrodisiac properties.
Once arrived in Europe, the bean was donated by Pope Clement VII to professor Giovan Pietro delle Fosse, who began the large-scale cultivation in Belluno area. In Italy, these crops are mainly present in Veneto, Piedmont, Emilia Romagna and Tuscany. Currently there are more than 500 varieties of bean available in the market, all direct descendants of the common bean and classifiable in two large macro-families: the cannellini beans and the borlotti beans.
Beans, like other legumes, have vegetable origin and are rich in fibers and proteins. Since they do not contain fat, they contribute considerably to the prevention of cardiovascular disease and obesity. They are very nutritious and rich in vitamins A, B, C, and E and also contain minerals and salts such as potassium, iron, calcium, zinc and phosphorus.