Faba

Faba est semen alicuius ex nonnulis generibus Fabacearum, familiae plantarum florentium, quod holeribus cibi hominum et animalium prodest.^[1] Fabae variis modis coqui possunt,^[2] atque in permultis ferculis a maioribus traditis per orbem terrarum adhibentur.

Repositoria genorum mundi circa 40 000 varietatum fabarum curant, quamquam haud multae tantum victui hominum plerumque coluntur.^[3] Inter notissimas fabarum varietates sunt genera et species sequentes.

• 
  Vicia faba.
• 
  Lens culinaris.
• 
  Lablab purpureus.
• 
  Psophocarpus tetragonolobus.
• 
  Variae fabae.
• 
  Phaseoli Africani.

• Barham, Peter. 2001. The Science of Cooking. Springer. ISBN 978-3-540-67466-5.
• Bitocchi, Elena, Laura Nanni, Elisa Bellucci, Monica Rossi, Alessandro Giardini, Pierluigi Spagnoletti Zeuli, Giuseppina Logozzo, Jens Stougaard, Philip McClean, Giovanna Attene, et Roberto Papa. 2012. "Mesoamerican origin of the common bean (Phaseolus vulgaris L.) is revealed by sequence data." Proceedings of the National Academy of Sciences 109, no. 14 (3 Aprilis): E788–E796.
• Chasuk, Tom. 1995. The Bean Gourmet presents the greatest little bean cookbook. Novi Eboraci: Hearst Books. ISBN 0688137652.
• Clark, Mellisa. "How to Cook Beans." New York Times Cooking. New York Times. Editio interretialis.
• Dalby, Andrew. 2003. Food in the Ancient World from A to Z. Londinii,. ISBN 0415232597.
• Davies, P. J., et F. J. Muehlbauer. 2020. "Peas." In The physiology of vegetable crops, ed. secunda, ed. H. C. Wien et Hartmut Stützel. Bostoniae Massachusettae: CAB International. ISBN 9781786393777.
• Hall, Robert, ed. 1991. Compendium of bean diseases. Paulopoli Minnesotae: American Phytopathological Society Press. ISBN 0890541183.
• Kaplan, Lawrence. 2008. "Legumes in the History of Human Nutrition." In The World of Soy, ed. Christine DuBois, Chee-Beng Tan, et Sidney Mintz, 27ff. NUS Press. ISBN 978-9971-69-413-5. Pagina 27.
• Koenen, Erik J. M., Dario I Ojeda, Freek T Bakker, Jan J Wieringa, Catherine Kidner, Olivier J Hardy, R Toby Pennington, Patrick S Herendeen, Anne Bruneau, et Colin E Hughes. 2020. "The Origin of the Legumes is a Complex Paleopolyploid Phylogenomic Tangle Closely Associated with the Cretaceous–Paleogene (K–Pg) Mass Extinction Event." Systematic Biology, 31 Augusti 2020. doi:10.1093/sysbio/syaa041. Editio interretialis.
• McGee, Harold. 2003. Food and Cooking. Novi Eboraci: Simon & Schuster. ISBN 978-0684843285.
• Rao, I. M. 2020. "Phaseolus Beans." In The physiology of vegetable crops, ed. secunda, ed. H. C. Wien et Hartmut Stützel. Bostoniae Massachusettae: CAB International. ISBN 9781786393777.
• Rehm, Sigmund. 1989. Handbuch der Landwirtschaft und Ernährung in den Entwicklungsländern.[ Vol. 4, Spezieller Pflanzenbau in den Tropen und Subtropen. Gottingae.
• Shimelis, Emire Admassu, et Sudip Kumar Rakshit. 2008. "Influence of natural and controlled fermentations on α‐galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.)." Institute of Food Science Technologg, 31 Ianuarii 2008. Editio interretialis.
• White, J. W. 1981. "A quantitative analysis of the growth and development of bean plants (Phaseolus vulgaris L.)." Dissertatio PhD, Universitas Californiensis ad Berkeleiam.

• Faboideae
• Frumentum
• Glycyrrhiza
• Lathyrus clymenum
• Legumen
• Medica
• Soia

Vide "Fabaceas" apud Vicispecies.

Vicimedia Communia plura habent quae ad Fabaceas spectant (Fabaceae, Beans).

• Cook's Thesaurus on Beans.
• Fabaceae. In situ interretiali Angiosperm Phylogeny Website.
• LegumeWeb Repositorium datorum in International Legume Database & Information Service.
• "Everett H. Bickley Collection, 1919–1980." Archives Center, National Museum of American History, Smithsonian Institution.
• "The Skinny On Why Beans Give You Gas." Discovery Online.