What kind of beans have the highest nutrition/cost /lifespanratiogreenspun.com : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread
Have the rice,now for the beans many variety....which ones have highest nutrition/cost ratio.Do all last as long.
How about wheat which is better hard or soft any specific type cost /nutrition...what is life span.Thank Very much.
-- BeginningPrep (NowAm@convinced.prep), August 17, 1999
Well, I am no expert but I will take a stab at it.
Most of your common beans (pinto, great northern, kidney, black, etc.) will last for many years properly stored and all have great proteing levels. You will need to shop for price personally - check the price per pound/oz and it is easy. Soybeans are a great protein source but also higher in oil so do not store as long. Personally I stored 50 pounds plus some as garden seed (purchased those from Pinetree). I also stored unflavored TVP (texturized vegetable protein) because my hubby hates beans and it is very easy to cook with and to use as a meat substitute (if complemented by a "grain" dish/bread at same meal).
As I understand it your Hard Red Winter Wheat is considered as having higher protein and better bread making qualities than soft white which is better as a pastry flour. Personally, I bought some of each, the majority being white - I figured the majority of my use will be pancakes, tortillas, etc - not much fancy bread. And it was cheap. There are other types and a lot more info out there.
-- Kristi (email@example.com), August 18, 1999.
Kristi, you under estimate yourself! I have yet to read one of your posts where I didn't learn something. :-)
Hey Beginner, for our area pintos seem to be cheaper, and more readily available in bulk. Nutritionally, in an old book I have, they are also superior, though I know little about soybeans. However, since my family doesn't care for them, we have Great Northern Beans (2# for .99 local store), kidney beans (2# 1.19) and Navy (1# is .79), as well as smaller amounts of all beans for variety. Shop around, a few cents a pound makes a difference when buying in bulk. The above prices are from three different stores.
So I guess the best bean is the one's your family will eat! Good luck to you!
-- Lilly (firstname.lastname@example.org), August 18, 1999.
I have ground wheat and made bread all of my life. I have ALWAYS insisted on hard red winter wheat. When I went to get wheat down here in Florida, the gal had what she calls hard white wheat. The brand name is Prairie Gold. I kind of dragged my heels on getting it, but she kept assuring me I would like it. Well...that is an understatement. I will never, given the choice, buy hard red winter wheat again. My bread is much much much lighter and tastier than ever before. Sooooo, if you come across Prairie Gold, I heartly recommend it. I make the most delicious french bread with it that you would ever wish to eat.
Taz...who does like her homemade bread.
-- Taz (Tassie@aol.com), August 18, 1999.
Taz! I have purchased some 5 gal containers of Prairie Gold, but since I am inexperienced in "raw ingredient" cooking, I haven't used any yet. How glad I am to read your post, because I'm wondering if I'll ever use the stuff if I don't have to. Bought it as Y2K insurance, but all the great things I've read make me want to try it! I have 5 containers all together:
- 1 - Hard White Wheat
- 1 - 7 grain mix
- 1 - Pinto beans
- 1 - Legumes
- 1 - Corn
Any good (real simple) recipes using this stuff? I also have 20 lbs. rice (need to get more).
-- Jim (email@example.com), August 18, 1999.
From what I know. None of the legumes are nutritionally complete; particularly for children. The best are adzuki. For taste, I prefer vermont cranberry, sulfur or yellow eye. All can be purchased; I grow my own. Wheat? For bread making, hard red spring is the best. If you can't find that, settle for hard red or white winter. With the following two you will need vital gluten to increase protein levels to make acceptable bread. For pasta, buy durum [mostly grown in ND in this country]. Soft wheat doesn't store as well, but will store long enough for your needs. It is mostly used for pastry flour or animal feed.
-- Z1X4Y7 (Z1X4Y7@aol.com), August 18, 1999.
mung beans have the highest amount of protien/caloric density of any bean I've found.They sprout well,too.
-- zoobie (firstname.lastname@example.org), August 19, 1999.
Mungs get my vote, too. They are good for all the body types (according to Ayurveda, world's oldest and most complete natural health system) and they do sprout very easily. Soak them overnight, drain and keep moist, and you can eat them the next evening if you want, though they'll have even more nutriltional value in another day or two. Cook in just minutes. Close to an ideal food. Very rejevenating. Mung sprouts actually make old lab rats "young" again. Shivani
-- Shivani Arjuna (SArjuna@aol.com), August 20, 1999.
This is an academic point, because what you say is close to correct. But adzuki are slightly better. I have grown both. Both can be used to make sprouts. If I had to make a choice, I would go with you and mung beans [adzuki can be a pain].
-- Z1X4Y7 (Z1X4Y7@aol.com), August 21, 1999.
it would be a good idea to get several kinds of beans and rotate usage, just in case you have or develop an allergy to a particular kind of bean thru too frequent eating. same thing with grains.
-- jonslough (email@example.com), August 22, 1999.