Dear Jessica,

 

Does that mean that you did not find

 

Genetic Resources and Crop Evolution

pp 1–19

Nutritional composition and cooking characteristics of tepary bean (Phaseolus acutifolius Gray) in comparison with common bean (Phaseolus vulgaris L.)

and a few more on Google/Google Scholar?

http://link.springer.com/article/10.1007/s10722-016-0413-0

 

 

All the best,

Anders

 

Anders Møller

Borgediget 12

4000 Roskilde

 

 

 

 

From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Raneri, Jessica (Bioversity)
Sent: Tuesday, February 21, 2017 13:25
To: [log in to unmask]
Subject: FCT for Tepary Bean

 

Dear  Infoods Colleagues,

 

We are looking to build a FCT for Tepary Bean (Phaseolus acutifolius) and was wondering if anyone can point us in the right direction as we are turning up empty handed for the moment.

 

So far we have looked at:

·        Infoods uPulses and Biodiversity DB

·        FCTS linked via Infoods Latin American and Caribbean webpages

·        General scientific publications literature review

 

Thanks in advance and wishing you all a lovely day.

 

Jessica

 

Jessica E Raneri, (MSc)

Nutrition Research Specialist

Healthy Diets from Sustainable Food Systems Initiative

 

Bioversity International

Our vision is that agricultural biodiversity nourishes people and sustains the planet. We deliver scientific evidence, management practices and policy options to use and safeguard agricultural and tree biodiversity to attain sustainable global food and nutrition security.

Bioversity International is a CGIAR Research Centre. 

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Email [log in to unmask]    Tel (+39) 06 6118359     Skype Jessica.raneri 

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