Variety traits

Protein content in common bean

Phaseolus vulgaris L.

Protein content in common bean grain is an important breeding trait, ranging from 17–19% to 32–35%. This index is primarily determined by the plant genotype and is weakly dependent on growing conditions.

In the reference 30 varieties crop Common bean, where this is mentioned in the description.

Protein content in common bean grain is expressed as a percentage of dry matter weight. For quantitative determination, the Kjeldahl method, based on total nitrogen analysis, is most frequently used. Samples in which the protein proportion exceeds 28% are considered promising sources of high nutritional value, while for modern breeding varieties, values of 25–26% are also considered high.

This trait is 70% determined by the genetic characteristics of a specific variety, whereas the influence of environmental conditions accounts for only 15–18%. The absence of stable correlations between protein levels and yield allows for effective selective breeding without the risk of reducing crop productivity.

General information about the subject — on the page Protein content.

Sources6

Varieties of Common bean mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.