Kacang-kacangan adalah sebutan untuk biji yang berukuran relatif lebih besar dibandingkan serealia dan digunakan untuk bahan pangan bagi manusia dan hewan ternak. Kacang-kacangan umumnya didapatkan dari tanaman famili Fabaceae. Namun tanaman kacang-kacangan yang dipanen muda seperti kapri, buncis, dan edamame tidak disebut sebagai kacang-kacangan dalam definisi FAO.[1]
India
4330000
Myanmar
3721949
A
Brasil
3435366
Tiongkok
1572000
*
Amerika Serikat
899610
Tanzania
675948
Kenya
577674
Meksiko
567779
Uganda
447430
*
Kamerun
366463
World
23061590
A
No symbol = sumber resmi, F = perkiraan FAO, * = sumber tak resmi, C = hasil perhitungan, A = agregat [dapat mencakup sumber resmi, tidak resmi, serta perkiraan];
Wikimedia Commons memiliki media mengenai Beans.
Lihat pulaSunting
Portal Pertanian
- Daftar tumbuhan hasil domestikasi
ReferensiSunting
- ^ "Definition And Classification Of Commodities [See Chapter 4]". FAO, United Nations. 1994.
- ^ a b Mixed Bean Salad [information and recipe] from The Mayo Clinic Healthy Recipes. Accessed February 2010.
- ^ Dietary fiber: Essential for a healthy diet. MayoClinic.com [2012-11-17]. Diakses 2012-12-18.
- ^ Kaplan, pp. 27.
- ^ Gorman, CF [1969]. "Hoabinhian: A pebble-tool complex with early plant associations in southeast Asia". Science. 163 [3868]: 6713. doi:10.1126/science.163.3868.671. PMID17742735.
- ^ Daniel Zohary and Maria Hopf Domestication of Plants in the Old World Oxford University Press, 2012, ISBN 0-19-954906-0, p. 114.
- ^ Chazan, Michael [2008]. World Prehistory and Archaeology: Pathways through Time. Pearson Education, Inc. ISBN0-205-40621-1.
- ^ Kaplan, p. 30.
- ^ a b "Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: Phytohaemagglutinin". Bad Bug Book. United States Food and Drug Administration. Diarsipkan dari versi asli tanggal 2009-07-09. Diakses tanggal 2009-07-11.
- ^ Summary: Fermentation 'improves nutritional value of beans' [Sub Saharan Africa page, Science and Development Network website]. Paper: Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans [Phaseolus vulgaris L.] Diarsipkan 2013-01-05 di Archive.is
- ^ Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division
Bahan bacaan terkaitSunting
- Kaplan, Lawrence [2008]. "Legumes in the History of Human Nutrition". Dalam DuBois, Christine; Tan, Chee-Beng and Mintz, Sidney. The World of Soy. NUS Press. hlm.27. ISBN978-9971-69-413-5. Diakses tanggal 18 December 2012.Pemeliharaan CS1: Banyak nama: editors list [link]
Pranala luarSunting
- Everett H. Bickley Collection, 19191980 Diarsipkan 2010-12-23 di Wayback Machine. Archives Center, National Museum of American History, Smithsonian Institution.
- Discovery Online: The Skinny On Why Beans Give You Gas
- Fermentation improves nutritional value of beans
- Cook's Thesaurus on Beans
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