I have an agricultural science background so using the generic term 'bean' causes confusion. This is what pops into my head when I hear the word 'bean' ...
Beans are a group of plants in the legume family. They generally have a high source of plant protein and have been used as food for people and animals for centuries .
Historically, people would eat the bean seeds and the bean plants were fed to the animals. In modern times we grow bean forages just for livestock use.
It is the mature seeds that contain the toxic Lectin and trypsin inhibitors
- http://www.hc-sc.gc.ca/fn-an/securit/ch ... um-eng.php
- http://missvickie.com/howto/beans/beantoxins.htm
These toxins can be neutralized by cooking or soaking in water.
Beans - the plant - are an excellent forage crop. If harvested just as the seed pods are forming they are safe and the protein is highest. This is when alfalfa, vetch, clover,trefoil and other 'bean' forage crops are harvested. http://www.extension.umn.edu/distributi ... 5963a.html
If harvested once the seed pods are fully formed the seed pods should be removed so the livestock does not consume the toxic seeds. The plants are not as palatable at this late stage and the protein level is lower but they make for a good source of fiber. Livestock can be fed green (or wax) beans off the vine, just like people, they should not be fed overly mature green or wax beans. They can have peas, pea pods and pea plants but too much can cause gas and digestive upset.
Soybeans are processed a bit differently than other forage legumes. They are harvested for the mature seeds, which are heat treated to neutralize the toxin, ground up, have their oil extracted and the left over mash is called 'soybean meal' and has 40% protein. This is added to animal feed to boost protein levels. However, with the resent back lash against soybeans, pea meal and other legume meals are entering the market.
Being more specific in inquiries about 'beans' would help find the answers sooner.
Beans are a group of plants in the legume family. They generally have a high source of plant protein and have been used as food for people and animals for centuries .
Historically, people would eat the bean seeds and the bean plants were fed to the animals. In modern times we grow bean forages just for livestock use.
It is the mature seeds that contain the toxic Lectin and trypsin inhibitors
- http://www.hc-sc.gc.ca/fn-an/securit/ch ... um-eng.php
- http://missvickie.com/howto/beans/beantoxins.htm
These toxins can be neutralized by cooking or soaking in water.
Beans - the plant - are an excellent forage crop. If harvested just as the seed pods are forming they are safe and the protein is highest. This is when alfalfa, vetch, clover,trefoil and other 'bean' forage crops are harvested. http://www.extension.umn.edu/distributi ... 5963a.html
If harvested once the seed pods are fully formed the seed pods should be removed so the livestock does not consume the toxic seeds. The plants are not as palatable at this late stage and the protein level is lower but they make for a good source of fiber. Livestock can be fed green (or wax) beans off the vine, just like people, they should not be fed overly mature green or wax beans. They can have peas, pea pods and pea plants but too much can cause gas and digestive upset.
Soybeans are processed a bit differently than other forage legumes. They are harvested for the mature seeds, which are heat treated to neutralize the toxin, ground up, have their oil extracted and the left over mash is called 'soybean meal' and has 40% protein. This is added to animal feed to boost protein levels. However, with the resent back lash against soybeans, pea meal and other legume meals are entering the market.
Being more specific in inquiries about 'beans' would help find the answers sooner.
