A report on LegumeBeanRoot nodule and Pressure cooking

A selection of dried pulses and fresh legumes
Heirloom calypso beans (also called "yin yang")
A simplified diagram of the relation between the plant and the symbiotic bacteria (cyan) in the root nodules.
A stovetop pressure cooker
Pulse in Nanglo
"Painted Pony" dry bean (Phaseolus vulgaris)
Nitrogen is the most commonly limiting nutrient in plants. Legumes use nitrogen fixing bacteria, specifically symbiotic rhizobia bacteria, within their root nodules to counter the limitation. Rhizobia bacteria convert nitrogen gas (N2) to ammonia (NH3) in a process called nitrogen fixation. Ammonia is then assimilated into nucleotides, amino acids, vitamins and flavones which are essential to the growth of the plant. The plant root cells convert sugar into organic acids which then supply to the rhizobia in exchange, hence a symbiotic relationship between rhizobia and the legumes.
A six-quart pressure cooker manufactured by Archibald Kenrick & Sons in England, circa 1890
Freshly dug peanuts (Arachis hypogaea), indehiscent legume fruits
Bean plant
Indeterminate nodules growing on the roots of Medicago italica
Super cocotte décor SEB, 1973. Aluminium body, polyamide lacquered with an embossed aluminium lid and a stainless steel stirrup. On display at the Musée gallo-romain de Fourvière, Lyon. 18/10.
White clover, a forage crop
Beans and plantain
Diagram illustrating the different zones of an indeterminate root nodule (see text).
Second generation stove top pressure cooker with battery operated timer
Lupin flower garden
Local bean from Nepal.
Cross section through a soybean root nodule. The bacterium, Bradyrhizobium japonicum, colonizes the roots and establishes a nitrogen fixing symbiosis. This high magnification image shows part of a cell with single bacteroids within their symbiosomes. In this image, endoplasmic reticulum, dictysome and cell wall can be seen.
Instant Pot DUO pressure cooker is an example of a third generation pressure cooker and has digital control of the cooking time and heat
Depending on the variety, Phaseolus vulgaris (a pulse) may be called "common bean", "kidney bean", "haricot bean", "pinto bean", or "navy bean", among other names.
Field beans (broad beans, Vicia faba), ready for harvest
Nitrogen-fixing nodules on a clover root.
The approximate vapor pressure of water as a function of temperature, or when viewed sideways, the boiling point of water as a function of pressure.
The Beaneater (1580–1590) by Annibale Carracci
Nodules on the Vicia Faba roots.
The regulator in this pressure cooker is a weight on a nozzle next to the handle on the lid.
Nitrogen cycle and its stages
Baked beans on toast (with egg)
Soybean roots.
Types of beans in a supermarket
Robinia pseudoacacia nodules
This figure shows the grams of fiber and protein per 100 gram serving of each legume. The size of the circle is proportional to its iron content. From this view, lentil and kidney beans contain the most and soybeans and peas have the least nutrients per serving.
Close up of dissected Medicago Root nodule of the Fabaceae plants family.
Lablab bean and bean flower cultivated in West Bengal, India
Fabaceae family root nodules.
Bean flower in Jamalpur, Mymensingh, Bangladesh
Medicago italica nodules.
Cross section of the nodule.
Cowpea (Vigna unguiculata spp.) roots.

Root nodules are found on the roots of plants, primarily legumes, that form a symbiosis with nitrogen-fixing bacteria.

- Root nodule

Well-known legumes include beans, soybeans, peas, chickpeas, peanuts, lentils, lupins, mesquite, carob, tamarind, alfalfa, and clover.

- Legume

Legume crops include beans, peas, and soybeans.

- Root nodule

Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules.

- Legume

Seeds called "beans" are often included among the crops called "pulses" (legumes), although the words are not always interchangeable (usage varies by plant variety and by region).

- Bean

The recommended maximum fill levels of food/liquid avoids blockage of the steam valve or developing excess pressure: two-thirds full with solid food, half full for liquids and foods that foam and froth (e.g., rice, pasta; adding a tablespoon of cooking oil minimizes foaming), and no more than one-third full for pulses (e.g., lentils).

- Pressure cooking

Pressure cookers should be operated with caution when releasing vapour through the valve, especially while cooking foamy foods and liquids (lentils, beans, grains, milk, gravy, etc.) This release method takes about two minutes to release the pressure before the lid can be opened.

- Pressure cooking
A selection of dried pulses and fresh legumes

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