Chemical composition of seeds and green beans of common bean varieties, breeded in Omsk State Agrarian University under conditions of southern forest-steppe zone of Western Siberia
ArticleThe article considers the biochemical composition of green beans and seeds of
common beans varieties, breeded in Omsk State Agrarian University named after P.A. Stolypin
(OmSAU). The research was conducted in 2014–2016. Varieties of locally breeded beans, in
comparison with the standards, have advantages in the content of protein, zinc, iodine, calcium,
iron, sugar; green bean technological properties and tenderizing of seeds during cooking, which
becomes an indispensable component of the diet
