Nutritional Composition of Common Beans for Succulent Stage Harvest in the Mid-Atlantic USA

Consumption of green legumes in the United States increased significantly in recent years, representing $50-100+ million annually in imported goods. Common beans (Phaseolus vulgaris L.) are an under-utilized, low-cost crop with potential to expand the portfolio of green legumes consumed in the USA and provide sustainable income to small and medium-sized farmers in the Mid-Atlantic region. Pinto, Great Northern (GN), Dark Red Kidney (DRK), Black, and Cranberry beans were grown in VSU, UD, VT ESAREC locations in June-August 2025. Up to three varieties per bean type were harvested at the fully formed, succulent stage, then blanched, shelled, and stored frozen (-20 °C) until nutritional analysis. Crude protein (Nitrogen) and lipid content were measured in duplicate; moisture and ash content were measured in triplicate. ANOVA and Tukey's HSD tests (α=0.05) were performed using R/RStudio. Mean scores for all analyses were significantly different across bean types (p<0.05). Navy and GN beans had the highest protein content, while Pinto and Cranberry had significantly less (p<0.05). Lipid content was significantly higher in Pinto and Black beans. GN and Black beans had significantly higher (p<0.05) moisture and ash contents, respectively. Considering growing demand for plant-based protein sources, first-year data suggests GN, Navy, and Pinto beans as most appealing, but confirmation in year two is needed. The incomplete sample set limited evaluation of growing location effects and identification of varieties with best nutritional profiles within each bean type. Incorporation of fiber analysis in future years of the project will further strengthen the nutritional profile assessment. This work, alongside field performance evaluation, sensory testing, and consumer research, is guiding a multidisciplinary team in recommending common beans best suited for succulent stage harvest in the Mid-Atlantic USA. Developing this affordable crop supports local economic growth and expands consumer access to nutritious, domestically produced foods.