FEEDING AND FOOD VALI:E. The ripe seeds of the bean are used to a limited extent in the United States as a feed for farm animals, while the whole plant is sometimes used as forage. In bean-growing districts the culls (which are not of good enough quality for human food) can usually be purchased at a low price, and are a cheap feed, as they are rich in proteid matter.
In Europe horse-beans are frequently fed to horses, especially to those required to perform long-continued or severe labor. Sheep are fond of raw beans. For other farm animals, it is stated, beans may profitably be cooked. Beans are suitable for combining with corn or other grain rich in carbohydrates. Like other legu minous crops, bean forage is comparatively rich in proteids. The Locust or Carob Bean is grown in the Mediterranean region as a cattle-food. The Velvet Bean, too, has recently attracted at tention as a forage crop.
As a food for man beans are extensively used. green or dry. In many varieties the immature pod has little fibrous matter, and is eaten with the seeds as String Beans. Dry-shelled beans have the following percentage composition: Water, 12.6; protein. 22.5: fat, 1.8; carbohydrates, 59.6; mineral matter, 3.5. The fuel 'aloe per pound is 1605 calories. Fresh-shelled beans contain per cent.: Water. 58.9: protein. 0.4: fat, 0.6; carbo hydrates. 29.1; mineral matter, 2.0. The fuel value of fresh-shelled beans is 740 calories per pound. String Beaus contain per cent.: water, I 89.2: protein, 2.3: fat, 0.3; carbohydrates, 7.4 ; mineral matter, 0.8; the fuel value is 195 calories per pound. The Windsor Bean is eaten green or ripe, being the common bean of many regions of Europe. ln America the Navy or Kidney is the bean most eommonly eaten green or dry. Most of the varieties of String Beans belong in this class. The Lima Beans are of excellent flavor and quality, and are favorites, green or dry. In Europe, especially in England, the Scarlet Runner furnishes string and shell beans. The
Asparagus Bean is becoming favorably known as a string beau.
Green-shell Beans and String Beans are usu ally cooked in water, and prepared and served in a variety of ways. Dry beans are used for soups, pur6es, 'baked beans,' and other dishes. To develop their flavor long cooking is desirable. Judged by their composition, fresh beans com pare favorably with other green vegetables. Dry beans are certainly a very nutritious food. The latter are especially rich in protein, and are thus fitted to replace meat to sonic extent in the diet. Taking into consideration the high food value of beans, their cost is usually low. It must be remembered, however, that, if eaten in large quantities. beans are less thoroughly digested than cereals. Owing to the production of me thane by fermentation in the intestines, beans are liable to cause flatulence.
Beans are sometimes ground to 'bean flour.' Large quantities of String Beans and Shell Beans are dried by evaporation or canned. Cooked dry beans are also canned. String Beans are sometimes preserved with salt, and allowed to undergo a peculiar proeess of fermentation.
The Frijole is much eaten, green or dry, in the southwestern United States, as well as in .Mexico and other Spanish-American countries. The dry bean is cooked in a variety of ways, and is often highly seasoned with chilies. The pods of the Locust or Carob Bean are often sold by confectioners under the name of Saint John's Bread. The seeds of this bean are surrounded by a sweet mucilaginous pulp, which is eaten to a considerable extent. especially in the Mediter ranean region, as are also similar portions of the pods of the Honey Locust (Oleditsehia tricanthos), Soy beans (q.v.) , and Cowpea (q.v.).