Dry beans (<scp><i>Phaseolus vulgaris</i></scp> L.) as a vital component of sustainable agriculture and food security—A review

Summary

Abstract The importance of legumes in sustainable cropping systems has been studied extensively. Among legumes, common beans ( Phaseolus vulgaris L.) are a rich world resource of biodiversity with two centers of domestication (Andes and Central America) and over 10 major market classes cultivated globally. Common beans are recognized as a nutrient‐dense, healthy food source due to their high protein, dietary fiber, and minerals content and also being a rich source of resistant and slowly digestible starch, which elicits a lower glycemic response. Some bioactive compounds present in beans are reported to mitigate cardiovascular diseases, hypertension, hyper‐cholesterolemia, and cancer. Dry bean production systems provide unique advantages that support sustainability, including a low carbon