Table I. Mineral Element Content of Ten Kinds of Raw, Mature, Dry Legumes' mg/100 g edible portion Kind of legume Calcium Copper Iron Magnesium Manganese Phosphorus Potassium Sodium Zinc Phaseolus vulgaris Navy beans 135.5 ± 2.0 0.80 ± 0.02 5.34 ± 0.02 162.8 ± 2.3 1.02 ± 0.01 453 ± 6 820.8 i 15.0 1.66 ± 0.03 2.17 i 0.04 Great northern beans 181.2 ± 2.9 0.82 ± 0.02 6.87 ± 0.08 178.3 ± 4.7 1.52 ± 0.02 458 ± 3 1087.3 ± 21.1 3.60 ± 0.04 2.12 i 0.04 Pinto beans 111.7 ± 3.6 0.67 ± 0.06 7.04 i 0.15 170.8 ± 7.9 1.52 ± 0.13 510 ± 69 1156.2 ± 43.4 2.51 ± 0.10 2.21 t 0.05 Red kidney beans 59.5 t 2.6 0.69 * 0.01 7.47 ± 0.23 123.0 ± 5.1 1.43 ± 0.10 374 ± 13 1300.7 ± 11.7 2.45 ± 0.03 2.52 ± 0.04 Signif. of diff.b

Three lots each of ten kinds of mature dry legumes were purchased in the Virginia market. Subsamples of each lot were analyzed for proximate components before and after cooking by standard household procedures. Data on yields of cooked legumes were obtained for both weight and volume measures. Lentils had the highest ratio of cooked weight to dry weight, 2.94, and chickpeas had the lowest ratio, 2.07. Protein, fat, and ash values were generally in good agreement with data tabulated in Agriculture Handbook 8, but moisture data were higher, and crude fiber values were much higher than data in Handbook 8. Analyses of variance showed significant differences among four kinds of Phaseolus vulgaris beans for all proximate components except crude fiber in cooked beans. Significant differences between baby and large lima beans were found for most proximate components, although for cooked lima beans these differences were nutritionally unimportant.