From:  Assessment of proximate composition and antinutrients of bean varieties grown in stony soils in Southeastern Mexico

 Chemical composition of Phaseolus vulgaris varieties grown in stony soils (% db, except moisture).

ComponentPhaseolus vulgaris varieties
JamapaGrijalvaTacanáINIFAP
Moisture(7.24 ± 0.22c)(8.10 ± 0.16b)(9.05 ± 0.12a)(9.10 ± 0.20a)
Protein27.49 ± 0.15a27.52 ± 0.18a26.93 ± 0.16b27.22 ± 0.10a
Crude fat1.99 ± 0.06b1.97 ± 0.08b2.65 ± 0.16a2.62 ± 0.10a
Crude fiber2.18 ± 0.10b3.02 ± 0.16a1.98 ± 0.10c2.30 ± 0.14b
Ash3.42 ± 0.17d4.29 ± 0.14b4.05 ± 0.12c4.63 ± 0.21a
Carbohydrates (as NFE)64.92 ± 0.32a63.20 ± 0.21c64.39 ± 0.22b63.23 ± 0.28c

The data represent the average value ± standard deviation. a–d: different superscripts in a row indicate significant statistical differences (p < 0.05) among the four bean varieties according to one-way ANOVA followed by Tukey’s honestly significant difference (HSD) post hoc test. db: dry basis; NFE: nitrogen-free extract.