English: Black turtle bean
Scientific Name: Phaseolus vulgaris
Black turtle bean, also known as black bean, is a small, shiny, black-colored bean commonly used in Latin American cuisine. It is a variety of the common bean (phaseolus vulgaris) and is native to the Americas, where it has been cultivated for thousands of years.
Black turtle beans are a good source of protein, fiber, and various vitamins and minerals, including iron, magnesium, and folate. They are often used in dishes such as soups, stews, and salads, and are a key ingredient in many traditional Latin American dishes, such as black bean soup, frijoles negros, and gallo pinto.
In addition to their culinary uses, black turtle beans have also been studied for their potential health benefits. Some research suggests that consuming black beans may help to reduce the risk of chronic diseases such as heart disease, diabetes, and certain types of cancer. This may be due in part to their high fiber and antioxidant content.
20 Types of dye materials are selected. Most of them are plants, including flowers, fruits and roots. Two are insects. Two types of mineral are used as mordants.
2. Lac bugs
6. Connected shell
8. Huai Mi
9. pomegranate peel
12. winter green
14. onion skin
18. five companions
19. black bean coat
黑龜豆，也稱為黑眉豆，是一種小而亮澤的黑色豆，常用於拉丁美洲美食。 它是普通豆類 (Phaseolus vulgaris) 的變種，原產於美洲已有數千年歷史。
黑龜豆是蛋白質、纖維和各種維生素和礦物質(包括鐵、鎂和葉酸)的來源。 它經常用於湯、燉菜和沙拉等菜餚中，並且是許多傳統拉丁美洲菜餚的關鍵成分，例如黑豆湯、燉黑豆泥和 黑豆飯。