Protein and Metalloprotein Distribution in Different Varieties of Beans (Phaseolus vulgaris L.): Effects of Cooking

Table 5

Iron concentration in albumins, globulins, prolamins, and glutelins of Phaseolus beans.

Variety	Condition	Concentration (g g^−1) ± standard deviation ( = 3)
		Albumins	Globulins	Prolamins	Glutelins
Common	Raw
	Cooked
Black	Raw
	Cooked
Rosinha	Raw
	Cooked
Bolinha	Raw
	Cooked
Rajado	Raw
	Cooked
Fradinho	Raw
	Cooked
Jalo	Raw
	Cooked