White beans go by many names and come in many different varieties across the world. It can commonly be eaten by stir frying, steaming, or even inside of soups.
Food Property | Type | Description |
---|---|---|
Flavor Profile | Sweet | White beans have a subtle sweetness when cooked. |
Umami | White beans have a savory, meaty flavor. | |
Texture | Moisture | White beans have a moist and tender texture when cooked. |
Nutritional Value | Macronutrients | White beans are a good source of protein and carbohydrates. |
Fiber | White beans are high in dietary fiber, which is important for digestion. | |
Micronutrients | White beans provide various vitamins and minerals, such as iron and potassium. | |
Color | Natural Pigments | White beans have a pale cream color. |
Aroma | Volatile Compounds | White beans have a mild, earthy aroma when cooked. |
Chemical Composition | Acidity/Alkalinity (pH) | White beans have a neutral pH. |
Cooking Behavior | Water Retention | White beans absorb water when cooked, becoming soft and moist. |
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