Pinto Beans (1913)

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PINTO BEANS

THE COLLEGE COURIER
State College of New Mexico
College of Agriculture and Mechanic Arts
December 1913
Volume 2, No. 1
Pg. 4, col. 2:

   _FOOD VALUE OF PINTO BEANS,_
   _A DRY FARM CROP._
_(By S. R. Mitchell, Assistant Chemist.)_
   Recent inquiries at this station for the analysis of Pinto beans and others to show the comparative food values, have resulted in the analysis and tabulation of chemical analyses of a number of different varieties of beans.
   The average "frijoles" contain from 22 to 24 per cent of protein, on a water-free basis.  This is the most important nutrient to be considered in beans, and was consequently the only food constituent determined in the five samples of frijoles recently received by the CHemical Department for comparative analysis.
   "Pinto" beans, as the commercial term is applied, apparently belong to the "frijoles" group, which comprises about 30 varieties.  The same so-called "pinto" bean has gone also by the name of "Rosillo," and seems to fit the description given in Bulletin No. 68, Arizone Experiment Station, for the Garaypata or Mexican tick beans.  Garaypata may produce in two shades, with two different markings on each.  One shade is the darker or hydrangea pink, with some shade of brown flecks or bands.  The other, lighter shade, is pale flesh color, with he flecks or bands of brown.
   The light Pinto bean of pale flesh color with brown flecks or bands seems to be the better conditioned of the two, and from chemical examination probably of greater food value.  This same variety of Pinto bean, from a number of analyses, shows from 1 to 2 per cent less protein, on the water-free basis, than a single sample of California Pink beans, or an average of American White or Navy beans; though this is a comparatively small difference in such an amount of protein, and when compared under market conditions is scarcely appreciable.  When we compare the beans as they occur on the market there is a difference of only 1 per cent in protein between the average American White or Navy and a single Pinto variety, on account of the difference in moisture; and this difference may vary with different samples.
   The following is taken from Arizona Station bulletin No. 68, and might easily be applicable to New Mexico conditions: "Ample supply of good soil and good water and other conditions favorable, beans and teparies should yield from 300 to 1,100 pounds per acre.  (...)"

(For DARE, OED, MERRIAM-WEBSTER, OXFORD ENCYCLOPEDIA OF AMERICAN FOOD & DRINK, David Barnhart, whomever.  DARE published 1916.  They owe me beans--ed.)

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O.T.: SOMEBODY PLEASE, PLEASE KILL ME (continued)

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