Kidney beans, categorized as a common bean, are named for their kidney-like shape and boast remarkable health benefits due to their nutritional richness and distinctive properties.
Biofortification of Common Bean for Higher Iron Concentration
Common bean is a staple food of smallholder farmers and poor urban consumers in Latin America and Africa among whom iron deficiency is frequent
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Abstract
Common bean (Phaseolus vulgaris L.) is a staple food of smallholder farmers and poor urban consumers in Latin America and eastern-southern Africa among whom iron deficiency is frequent. Bean was domesticated in Mexico and the southern Andes, creating two distinct gene pools. Evaluation of a core collection of 1,441 entries revealed average concentrations of 55 mg kg−1 iron. A breeding target was set at 44 mg kg−1 iron above the level in a local check variety, while 50% of goal or a 22 mg kg−1 advantage was accepted as “biofortified.” In a bioefficacy trial among college-age women in Rwanda, high iron beans improved iron status and enhanced cognitive ability, brain function, and work efficiency. However, breeding progress has been slow, likely due in