White pea bean

Nutritional value per 100 g (3.5 oz)
Energy	1,468 kJ (351 kcal)
Carbohydrates	60.75 g
Sugars	3.88 g
Dietary fiber	4.3 g
Fat	1.5 g
Protein	22.33 g
Vitamins and minerals
†Percentages estimated usingUS recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation fromthe National Academies.[2]

Thenavy bean,haricot bean,Jigna bean,pearl haricot bean,^[3]Boston bean,^[4]white pea bean,^[5] orpea bean^[6] is a variety of thecommon bean (Phaseolus vulgaris) native to the Americas, where it was first domesticated.^[7] It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape.^[3] It features in such dishes asbaked beans,^[3] various soups such asSenate bean soup,^[8] andbean pies.

The plants that produce navy beans may be either of the bush type or vining type, depending on thecultivar.^[9]

The name "Navy bean" is an American term coined because theUS Navy has served the beans as a staple to its sailors since the mid-1800s.^[10]

InAustralia, navy bean production began duringWorld War II when it became necessary to find an economical way of supplying a nutritious food to the many troops—especially American troops—based inQueensland. The United States military maintained a large base inKingaroy and had many bases and camps throughout south-east Queensland. It actively encouraged the widespread planting of the beans.^[10] Kingaroy is known as the Baked Bean Capital of Australia.^[10] Another popular name for the bean during this time was "the Yankee bean".^[10]

Navy bean cultivars include:

• "Rainy River"^[11]
• "Robust", resistant to thebean common mosaic virus (BCMV),^[12] which is transmitted through seeds^[11]
• Michelite, descended from 'Robust', but with higher yields and better seed quality^[11]
• Sanilac, the first bush navy bean cultivar^[11]

White beans are the most abundant plant-based source ofphosphatidylserine (PS) currently known.^[13] It contains notably high levels ofapigenin,452±192 μg/kg, which vary widely amonglegumes.^[14]

Consumption of baked beans has been shown to lower total cholesterol levels andlow-density lipoprotein cholesterol.^[15][16] This might be at least partly explained by the highsaponin content of navy beans. Saponins also exhibit antibacterial and anti-fungal activity, and have been found to inhibit cancer cell growth.^[17] Furthermore, navy beans are the richest source offerulic acid andp-coumaric acid among the common bean varieties.^[18]

Dried and canned beans stay fresh longer by storing them in a pantry or other cool, dark place under 75 °F (24 °C). With normal seed storage, seeds should last from one to four years for replanting. Seeds stored under good conditions can be stored almost indefinitely before cooking. Beans that are discolored from the pure white color should be avoided, as they may have been poorly handled while they dried.^[19]

• Phaseolus

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