Calories in Beans, Dry, Navy (0% moisture)

What makes beans so powerful?

Navy beans, also known as pea beans, are a distinct variety of Phaseolus vulgaris recognized by their small, white, oval shape. Their name derives from their extensive use by the United States Navy beginning in the late 1800s, as their dense nutritional profile and long shelf life made them an ideal non-perishable provision for long sea voyages. From a botanical perspective, navy beans possess a remarkably high ratio of amylose to amylopectin in their starch composition. This specific starch chemistry is what allows them to break down into a smooth, creamy texture when cooked, making them the preferred base for classic baked beans and hearty soups. Furthermore, the seed coat of the navy bean contains specific flavonoids and phenolic acids that act as antioxidants. Unlike darker beans, the pale seed coat of the navy bean results in a lower concentration of anthocyanins, but it still retains significant antioxidant capacity within its cotyledon, the starchy interior that makes up the bulk of the bean's mass.