BEAN AND PEAS

ARRANGED BY :

1. I PUTU ARTA ADITYA ( 10 )

2. I PUTU TOMI SAPUTRA ( 08 )

3. I PUTU ARI ARDITA ( 21 )

MEDITERRANEAN BALI

TAHUN 2018/2019
 INTRODUCTION
Thank God we pray to the presence of Almighty God for grace , and His guidance
that no measurable magnitude , so that we can complete the preparation of the paper " Kids
Of Peas " on time .

This paper is structured to fulfill the task and hope this paper can be useful in order
to add insight , knowledge , has the basic ability of logical and critical , curiosity , solve
problems , and improve skills in vocabulary and manner of kids of pea .

We realize that this paper is not perfect , although we have tried to arrange them as
best as possible . Therefore , criticism and input from the users of this paper is our hope for
the improvement of this paper . Do not forget we thank profusely to friends , faculty , and
other resources that have helped the realization of this paper .

Finally, we hope that this paper can be helpful . Success for us all.

Karangasem , 02 August 2018

Composer
 CHAPTER I
INTRODUCTION

1.1Rear Latar
Based on our knowledge about cooking ,and also somekind of engredients such
as peas and beans. For everyone that what to be a cook or a chef must know
about this because this is very important to know about this materies. In every
dishes specially for sauce or breakfast beans usually mixed on it because in
beans or peas contains vitamins,minerals,fiber that very needed for human
metabolism. So with this paper we hope we can increase our knowledge about
peas and beans.
1.2Problem Identification
Biased on the background above, the authors formulate the problem as follows :
1 Definition of beans ?
2 Kinds of beans ?
3Vitamints and culinary ?
Identification of the above problem , the purpose of this paper to describe or
explain that these points , as well as help explain the occurrence of an event in
the English writing of the paper .

1.3Purpose
Identification difinition of beans, kinds of beans, vitamints , and relation to
culinary .
 CHAPTER II
DISCUSSION

2.1 Difinition of Beans

A bean is a seed of one of several genera of the flowering plant family Fabaceae, which are
used for human or animal food.

The word "bean" and its Germanic cognates (e.g., Bohne) have existed in common use in West
Germanic languages since before the 12th century,[1] referring to broad beans and other pod-
borne seeds. This was long before the New World genus Phaseolus was known in Europe. After
Columbian-era contact between Europe and the Americas, use of the word was extended to pod-
borne seeds of Phaseolus, such as the common bean and the runner bean, and the related
genus Vigna. The term has long been applied generally to many other seeds of similar form, [1]
[2]
 such as Old World soybeans, peas, chickpeas(garbanzo beans), other vetches, and lupins,
and even to those with slighter resemblances, such as coffee beans, vanilla beans, castor beans,
and cocoa beans. Thus the term "bean" in general usage can mean a host of different species.[3]

2.2 Kind s Of Bean

The black-eyed pea

The black-eyed pea, black-eyed bean or goat pea, a legume, is a subspecies of the cowpea, grown
around the world for its medium-sized, edible bean.
The common commercial variety is called the California Blackeye; it is pale-colored with a prominent
black spot. In the American South there are countless varieties, many of them heirloom, that vary in
size from the small lady peas to very large ones, as may be seen in the state and municipal farmers'
markets. The color of the eye may be black, brown, red, pink or green. All the peas are green when
freshly shelled and brown or buff when dried. A popular variation of the black-eyed pea is the purple
hull pea; it is usually green with a prominent purple or pink spot. The currently accepted botanical
name for the black-eyed pea is Vigna unguiculata subsp. unguiculata, although previously it was
classified in the genus Phaseolus. Vigna unguiculata subsp. dekindtiana is the wild relative and Vigna
unguiculata subsp. sesquipedalis is the related asparagus bean. Other beans of somewhat similar
appearance, such as the frijol ojo de cabra (goat's eye bean) of northern Mexico, are sometimes
incorrectly called black-eyed peas, and vice versa.

Culinary uses worldwide[edit]

Several cups of chè đậu trắng, a Vietnamese dessert made with black-eyed peas

Lobia curry, a black-eyed peas dish from India.

Mature black-eyed peas

cooked, no salt
Nutritional value per 100 g (3.5 oz)
Energy 484 kJ (116 kcal)

Carbohydrates 20.76 g
Sugars 3.3 g
Dietary fiber 6.5 g

Fat 0.53 g

Protein 7.73 g

Vitamins Quantity
%DV†
Thiamine (B1) 18%
0.202 mg
Riboflavin (B2) 5%
0.055 mg
Niacin (B3) 3%
0.495 mg
Pantothenic acid (B5) 8%
0.411 mg
Vitamin B6 8%
0.1 mg
Folate (B9) 52%
208 μg
Vitamin E 2%
0.28 mg
Vitamin K 2%
1.7 μg

Minerals Quantity
%DV†
Calcium 2%
24 mg
Iron 19%
2.51 mg
Magnesium 15%
53 mg
Manganese 23%
0.475 mg
Phosphorus
22%
156 mg
 Potassium
6%
278 mg

Sodium
0%
4 mg

Zinc
14%
1.29 mg

Africa and Middle East

In Egypt, black-eyed peas are called lobia. Cooked with onions, garlic, meat, and tomato juice, and
served with Egyptian rice with some pastina called shaerya mixed in, it makes the most famous rice
dish in Egypt.
In Jordan, Lebanon, and Syria, lobya or green black-eyed-beans are cooked with onion, garlic,
tomatoes, peeled and chopped, olive oil, salt and black pepper.
In West Africa and the Caribbean, a traditional dish called akara is made of mashed black-eyed peas
to which is added salt, onions and/or peppers. The mixture is then fried.[11]
Asia and the Pacific
In Indonesia, black-eyed peas are called kacang tunggak or kacang tolo in the local language. They
are commonly used in curry dishes such as sambal goreng, a kind of hot and spicy red curry
dish, sayur brongkos, or sayur lodeh.
In North India, black-eyed peas are called lobia or rongi and cooked like daal, served with boiled rice.
[12] In Maharashtra they are called chawli (pronounced chau-lee) and made into a curry called chawli
amti[13] or chawli usal. In Karnataka they are called alsande kalu and used in the preparation of huli,
a popular type of curry.[14] In South Kanara district they are called as 'Lathanay dha beeja' and are
cooked in spiced coconut paste to make a saucy curry or a dry coconut curry. In Tamil Nadu they are
called karamani and used in various recipes, including being boiled and made into a salad-
like sundal (often during the Ganesh Chaturthi and Navratri festivals).[15] In Vietnam, black-eyed
peas are used in a sweet dessert called chè đậu trắng (black-eyed peas and sticky rice with coconut
milk).
Europe
In Cyprus and Turkey (börülce salatası), black-eyed peas are eaten with vegetables, oil, salt,
and lemon.[16]
In Portugal, black-eyed peas are served with boiled cod and potatoes, with tuna, and in salads.
The Americas[edit]
North America
"Hoppin' John", made of black-eyed peas, rice, and pork, is a traditional dish of Southern United
States.
Texas caviar, another traditional dish in the American South, is made from black-eyed peas marinated
in vinaigrette-style dressing and chopped garlic, and served cold.[17]
South America
In Brazil's northeastern state of Bahia, especially in the city of Salvador, black-eyed peas are used in a
traditional street food of Nigerian origin called akara. The beans are peeled and mashed, and the
resulting paste is made into balls and deep fried in dendê. Acarajé is typically served split in half and
stuffed with vatapá, caruru, diced green and red tomatoes, fried sun-dried shrimp and homemade hot
sauce.
In the northern part of Colombia, they are used to prepare a fritter called buñuelo. The beans are
immersed in water for a few hours to loosen their skins and soften them. The skins are then removed
either by hand or with the help of a manual grinder. Once the skins are removed, the bean is ground or
blended, and eggs are added, which produces a soft mix. The mix is fried in hot oil. It makes a
nutritious breakfast meal.
In Guyana, South America, and Trinidad and Tobago, it is one of the most popular type of beans
cooked with rice, the main one being red kidney beans, also referred to as red beans. It is also cooked
as a snack or appetizer on its own. On New Year's Eve (referred to as Old Year's Night in Guyana
and Suriname), families cook a traditional dish called cook-up rice. The dish comprises rice, black-
eyed peas, and other peas and a variety of meats cooked in coconut milk and seasonings. According to
tradition, cook-up rice should be the first thing consumed in the New Year for good luck. Cook-up
rice is also made as an everyday dish.

Green bean

Green beans are the unripe, young fruit and protective pods of various cultivars of the common bean
(Phaseolus vulgaris).Immature or young pods of the runner bean (Phaseolus coccineus), yardlong
bean (Vigna unguiculata subsp. sesquipedalis), and hyacinth bean (Lablab purpureus) are used in a
similar way. Green beans are known by many common names, including French beans,[4] string
beans,snap beans,[and snaps.[

They are distinguished from the many differing varieties of beans in that green beans are harvested
and consumed with their enclosing pods, typically before the seeds inside have fully matured. This
practice is analogous to the harvesting of unripened pea pods as snow peas or sugar snap peas.

Nutrition
Historically, bean pods contained a "string", a hard fibrous strand running the length of the pod. This
was removed before cooking, or made edible by cutting the pod into short segments. Modern,
commercially grown green bean varieties lack strings, though heirloom varieties may retain this trait.
Green beans are eaten around the world, and are marketed canned, frozen, and fresh. Green beans are
often steamed, boiled, stir-fried, or baked in casseroles. A dish with green beans popular throughout
the United States, particularly at Thanksgiving, is green bean casserole, which consists of green
beans, cream of mushroom soup, and French fried onions.[7]
Some US restaurants serve green beans that are battered and fried, and some Japanese restaurants
serve green bean tempura. Green beans are also sold dried, and fried with vegetables such as carrots,
corn, and peas, as vegetable chips.
The flavonol miquelianin (Quercetin 3-O-glucuronide) can be found in green beans.[8]

PEA

The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum.
Each pod contains several peas, which can be green or yellow. Pea pods are botanically fruit,[2] since
they contain seeds and develop from the ovary of a (pea) flower. The name is also used to describe
other edible seeds from the Fabaceae such as the pigeon pea (Cajanus cajan), the cowpea (Vigna
unguiculata), and the seeds from several species of Lathyrus.

P. sativum is an annual plant, with a life cycle of one year. It is a cool-season crop grown in many
parts of the world; planting can take place from winter to early summer depending on location. The
average pea weighs between 0.1 and 0.36 gram.[3] The immature peas (and in snow peas the tender
pod as well) are used as a vegetable, fresh, frozen or canned; varieties of the species typically called
field peas are grown to produce dry peas like the split pea shelled from the matured pod. These are the
basis of pease porridge and pea soup, staples of medieval cuisine; in Europe, consuming fresh
immature green peas was an innovation of Early Modern cuisine.

The wild pea is restricted to the Mediterranean basin and the Near East. The earliest archaeological
finds of peas date from the late neolithic era of current Greece, Syria, Turkey and Jordan. In Egypt,
early finds date from c. 4800–4400 BC in the Nile delta area, and from c. 3800–3600 BC in Upper
Egypt. The pea was also present in Georgia in the 5th millennium BC. Farther east, the finds are
younger. Peas were present in Afghanistan c. 2000 BC, in Harappa, Pakistan, and in northwest India
in 2250–1750 BC. In the second half of the 2nd millennium BC, this pulse crop appears in the Ganges
Basin and southern India.[4]
Nutritional value per 100 g (3.5 oz)
Energy 339 kJ (81 kcal)
Carbohydrates
14.45 g
Sugars 5.67 g
Dietary fiber 5.1 g
Fat
0.4 g
Protein
5.42 g
Vitamins Quantity %DV†
Vitamin A equiv.
beta-Carotene
lutein zeaxanthin
5% 38 μg
4%449 μg
2477 μg
Thiamine (B1) 23% 0.266 mg
Riboflavin (B2) 11% 0.132 mg
Niacin (B3) 14% 2.09 mg
Vitamin B6 13% 0.169 mg
Folate (B9) 16% 65 μg
Vitamin C 48% 40 mg
Vitamin E 1% 0.13 mg
Vitamin K 24% 24.8 μg
Minerals Quantity %DV†
Calcium 3% 25 mg
Iron 11% 1.47 mg
Magnesium 9% 33 mg
Manganese 20% 0.41 mg
Phosphorus 15% 108 mg
Potassium 5% 244 mg
Sodium 0% 5 mg
Zinc 13% 1.24 mg

Culinary

A basket of peas in pods

In modern times peas are usually boiled or steamed, which breaks down the cell walls and
makes the taste sweeter and the nutrients more bioavailable. Along with broad beans and lentils,
these formed an important part of the diet of most people in the Middle East, North Africa and
Europe during the Middle Ages.[15] By the 17th and 18th centuries, it had become popular to eat
peas "green", that is, while they are immature and right after they are picked.[16] New cultivars of
peas were developed by the English during this time, which became known as "garden" or
"English" peas. The popularity of green peas spread to North America. Thomas Jefferson grew
more than 30 cultivars of peas on his estate.[17] With the invention of canning and freezing of
foods, green peas became available year-round, and not just in the spring as before.[citation needed]

Peas in fried rice

Fresh peas are often eaten boiled and flavored with butter and/or spearmint as a side dish
vegetable. Salt and pepper are also commonly added to peas when served. Fresh peas are also
used in pot pies, salads and casseroles. Pod peas (particularly sweet cultivars called mange
tout and "sugar peas", or the flatter "snow peas," called hé lán dòu, 荷 兰 豆 in Chinese) are used
in stir-fried dishes, particularly those in American Chinese cuisine.[18] Pea pods do not keep well
once picked, and if not used quickly, are best preserved by drying, canning or freezing within a
few hours of harvest.[citation needed]
In India, fresh peas are used in various dishes such as aloo matar (curried potatoes with peas)
or matar paneer (paneer cheese with peas), though they can be substituted with frozen peas as
well. Peas are also eaten raw, as they are sweet when fresh off the bush. Split peas are also
used to make dal, particularly in Guyana, and Trinidad, where there is a significant population
of Indians.[citation needed]
Dried peas are often made into a soup or simply eaten on their own.
In Japan, China, Taiwan and some Southeast Asian countries, including Thailand,
the Philippines and Malaysia, peas are roasted and salted, and eaten as snacks. In the
Philippines, peas, while still in their pods, are a common ingredient in viands and pansit. In the
UK, dried yellow or green split peas are used to make pease pudding (or "pease porridge"), a
traditional dish. In North America, a similarly traditional dish is split pea soup.[citation needed]
Pea soup is eaten in many other parts of the world, including northern Europe, parts of middle
Europe, Russia, Iran, Iraqand India.[19] In Sweden it is called ärtsoppa, and is eaten as a
traditional Swedish food which predates the Viking age.[citation needed] This food was made from a fast-
growing pea that would mature in a short growing season. Ärtsoppawas especially popular
among the poor, who traditionally only had one pot and everything was cooked together for a
dinner using a tripod to hold the pot over the fire.
In Chinese cuisine, the tender new growth [leaves and stem] dou miao (豆苗; dòu miáo) are
commonly used in stir-fries. Much like picking the leaves for tea, the farmers pick the tips off of
the pea plant.[citation needed]
In Greece, Tunisia, Turkey, Cyprus, and other parts of the Mediterranean, peas are made into a
stew with lamb and potatoes.[citation needed]
In Hungary and Serbia, pea soup is often served with dumplings and spiced with hot paprika.[citation
needed]

In the United Kingdom, dried, rehydrated and mashed marrowfat peas, or cooked green split
peas, known by the public as mushy peas, are popular, originally in the north of England, but
now ubiquitously, and especially as an accompaniment to fish and chips or meat pies,
particularly in fish and chip shops. Sodium bicarbonate is sometimes added to soften the peas. In
2005, a poll of 2,000 people revealed the pea to be Britain's seventh favourite culinary vegetable.
[20]

Processed peas are mature peas which have been dried, soaked and then heat treated
(processed) to prevent spoilage—in the same manner as pasteurizing. Cooked peas are
sometimes sold dried and coated with wasabi, salt, or other spices.[21]
In North America pea milk is produced and sold as an alternative to cow milk for a variety of
reasons.[22]

Green Gram
The mung bean (Vigna radiata), alternatively known as the green gram, maash,
or moong[2] Sanskrit मुद्ग / mŪgd, is a plant species in the legume family.[3][4] The mung bean is
mainly cultivated in India, Pakistan, Bangladesh, Nepal, Sri Lanka, China, Korea, South
Asia and Southeast Asia. It is used as an ingredient in both savory and sweet dishes.

Nutritional value per 100 g (3.5 oz)

Energy 1,452 kJ (347 kcal)
Carbohydrates
62.62 g
Sugars 6.6 g
Dietary fiber 16.3 g
Fat
1.15 g
Protein
23.86 g
Vitamins Quantity %DV†
Thiamine (B1) 54% 0.621 mg
Riboflavin (B2) 19% 0.233 mg
Niacin (B3) 15% 2.251 mg
Pantothenic acid (B5) 38% 1.91 mg
Vitamin B6 29% 0.382 mg
Folate (B9) 156% 625 μg
Vitamin C 6% 4.8 mg
Vitamin E 3% 0.51 mg
Vitamin K 9% 9 μg
Minerals Quantity %DV†
Calcium 13% 132 mg
Iron 52% 6.74 mg
Magnesium 53% 189 mg
Manganese 49% 1.035 mg
Phosphorus 52% 367 mg
Potassium 27% 1246 mg
Zinc 28% 2.68 mg

Whole beans and paste[edit]

Whole cooked mung beans are generally prepared from dried beans by boiling until they are soft.
Mung beans are light yellow in colour when their skins are removed.[3] Mung bean paste can be
made by dehulling, cooking, and pulverizing the beans to a dry paste.[3]
Although whole mung beans are also occasionally used in Indian cuisine, beans without skins
are more commonly used; but in Gujarat, Kerala & Tamil Nadu, whole mung beans (mung beans
are called as pachai payaru பச்சை பயறு in Tamil) are commonly boiled to make a dry
preparation often served with rice gruel (kanji கஞ்ஞி). Dehulled mung beans can also be used
in a similar fashion as whole beans for the purpose of making sweet soups.
Mung beans in some regional cuisines of India are stripped of their outer coats to make
mung dal. In Bangladesh and West Bengal the stripped and split bean is used make soup-like
dal known as Moog dal(মুগ ডাল).
In the South Indian States of Karnataka, Tamil Nadu, Telangana and Andhra Pradesh, steamed
whole beans are seasoned with spices and fresh grated coconut in a preparation
called Usli in Kannada or Sundal சுண்டல் in Tamil.

In Gujarat socked and fermented mung daal with ginger paste used to make delicious green
beanfrying balls called Daal Vada and same is called Ram Laddu in north India. In south and
north Indian states, mung beans are also eaten as "crepes". They are soaked in water for six to
12 hours (the higher the temperature, the lesser soaking time). Then they are ground into fine
paste along with ginger and salt. Then the crepes (Chilla) are made on a very hot griddle. These
are usually eaten for breakfast. This provides high quality protein that is rare in most Indian
regional cuisines.
Pongal or kichdi is another recipe that is made with rice and mung beans without skin. In Kerala,
it is commonly used to make the parippu preparation in the Travancore region
(unlike Cochin and Malabar, where toor dal, tuvara parippu,துவரப்பருப்பு is used). It is also
used, with coconut milk and jaggery, to make a type of payasam. Soaked Moong (both full or
split) called Hesaru in Kannada is one of ingredient in Kosambari a salad.
In Chinese cuisine, whole mung beans are used to make a tángshuǐ, or dessert, otherwise
literally translated, "sugar water", called lǜdòu tángshuǐ, which is served either warm or chilled. In
Indonesia, they are made into a popular dessert snack called es kacang hijau, which has the
consistency of a porridge. The beans are cooked with sugar, coconut milk, and a little ginger.
In Hong Kong, dehulled mung beans and mung bean paste are made into ice cream or frozen ice
pops.[3] Mung bean paste is used as a common filling for Chinese mooncakes in East
China and Taiwan.[3] Also in China, the boiled and shelled beans are used as filling in glutinous
rice dumplings eaten during the dragon boat festival (端午節).[3] The beans may also be cooked
until soft, blended into a liquid, sweetened, and served as a beverage, popular in many parts of
China.
In Korea, skinned mung beans are soaked and ground with some water to make a thick batter.
This is used as a basis for the Korean pancakes called Bindae-tteok (빈대떡).
In the Philippines, ginisáng monggó (sautéed mung bean stew), also known as monggó
guisado or balatong, is a savoury stew of whole mung beans with prawns or fish. It is traditionally
served on Fridays of Lent, when the majority Roman Catholic Filipinos traditionally abstain from
meat.[citation needed] Variants of ginisáng monggó may also be made with chicken or pork.
Mung bean paste is also a common filling of pastries known as hopia (or bakpia) popular in
Indonesia, the Philippines and further afield in Guyana (where it is known as black eye cake) and
originating from southern China.
A staple diet in some parts of the Middle East is Mung beans and rice. Both are cooked together
like a pilaf rice dish called maash wa ruzz which means mung beans and rice.

CHAPTER III
 CLOSING
3.1 Conclusion
beans is part of plants flower that usually consumed by human or animals as fiber resource
and nabati protein. Its very good for health because it contains less cholestrol. Beans is
usually cooked for delicious breakfast, sauce,garnishing and vegetable .
3.2 Advice
The material on beans knowlege for kitchen its should be more improved because this
knowledge is used when cooking and make the new style of dishes and garnishing.