{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["10"],"submitter":["Sadohara R"],"pubmed_abstract":["Some yellow-colored market classes of dry bean (<i>Phaseolus vulgaris</i> L.) are valued by consumers as an easy-to-digest, fast cooking alternative to darker colored red and black beans, which in comparison generally have longer cooking times and reduced iron bioavailability. There is evidence that the cooking time of yellow beans is linked to the dietary fiber content and may also contribute to nutrient digestibility and bioavailability. Therefore, 52 fast-, moderate-, and slow-cooking yellow beans with diverse iron bioavailability from five market classes (Amarillo, Canario, Green-yellow, Manteca, and Mayocoba) were selected for total dietary fiber (TDF) analysis. TDF was measured as insoluble (IDF) + soluble (SDF) + oligosaccharides (OLIGO) using method AOAC2011.25. Wide variations in "],"journal":["Current research in food science"],"pagination":["100942"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC11681885"],"repository":["biostudies-literature"],"pubmed_title":["Yellow bean (&lt;i&gt;Phaseolus vulgaris&lt;/i&gt; L.) germplasm with less dietary fiber have shorter cooking times and more bioavailable iron."],"pmcid":["PMC11681885"],"pubmed_authors":["Sadohara R","Glahn RP","Wiesinger JA","Cichy K","Thompson HJ"],"additional_accession":[]},"is_claimable":false,"name":"Yellow bean (&lt;i&gt;Phaseolus vulgaris&lt;/i&gt; L.) germplasm with less dietary fiber have shorter cooking times and more bioavailable iron.","description":"Some yellow-colored market classes of dry bean (<i>Phaseolus vulgaris</i> L.) are valued by consumers as an easy-to-digest, fast cooking alternative to darker colored red and black beans, which in comparison generally have longer cooking times and reduced iron bioavailability. There is evidence that the cooking time of yellow beans is linked to the dietary fiber content and may also contribute to nutrient digestibility and bioavailability. Therefore, 52 fast-, moderate-, and slow-cooking yellow beans with diverse iron bioavailability from five market classes (Amarillo, Canario, Green-yellow, Manteca, and Mayocoba) were selected for total dietary fiber (TDF) analysis. TDF was measured as insoluble (IDF) + soluble (SDF) + oligosaccharides (OLIGO) using method AOAC2011.25. Wide variations in ","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025","modification":"2025-04-19T21:29:21.334Z","creation":"2025-04-19T21:29:21.334Z"},"accession":"S-EPMC11681885","cross_references":{"pubmed":["39734611"],"doi":["10.1016/j.crfs.2024.100942"]}}