| Cranberry bean | |
|---|---|
| Species | Phaseolus vulgaris |
| Marketing names | Borlotti bean, cranberry bean, Roman bean, saluggia bean and rosecoco bean |
| Origin | North and South America |
 Fresh borlotti beans | |||||||||||
| Nutritional value per 100 g (3.5 oz) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 1,458 kJ (348 kcal) | ||||||||||
60.05 g | |||||||||||
| Sugars | 2.4 g | ||||||||||
| Dietary fiber | 24.7 g | ||||||||||
1.23 g | |||||||||||
| Saturated | 0.244 g | ||||||||||
23.03 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 cranberry bean is a variety of common bean (Phaseolus vulgaris) first bred in Colombia as the cargamanto.[3] It is also known as the Borlotti bean, Roman bean, romano bean (not to be confused with the Italian flat bean, a green bean also called "romano bean"), saluggia bean, gadhra bean or rosecoco bean.[4] The bean is a medium to large tan or hazelnut-colored bean splashed or streaked with red, magenta or black.
Saluggia beans are regional, a borlotti bean named after Saluggia in northern Italy for marketing purposes and where they have been grown since the early 1900s.[5]
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. 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. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
- ^ Sando, Steve; Barrington, Vanessa (2008). Heirloom Beans. Chronicle Books. p. 15. ISBN 978-0-8118-6069-7.
- ^ The Choice Guide to Food. Sydney: UNSW Press. 2011. p. 46. ISBN 9781742241012. Retrieved 19 February 2016.
- ^ "Storia legumi (part 2)". Provincia di Asti. p. 108. Archived from the original on 1 March 2016. Retrieved 19 February 2016.