Pinto bean (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Pinto bean" in English language version.

refsWebsite

Global rank English rank

3web.archive.org

1^st place

3nih.gov

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2doi.org

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1fda.gov

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1ars-grin.gov

607^th place

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1crops.org

low place

1books.google.com

3^rd place

1nmsu.edu

6,873^rd place

4,881^st place

1globo.com

62^nd place

304^th place

1wordreference.com

3,333^rd place

5,346^th place

1noticiasdealava.com

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1hiru.com

low place

1self.com

3,723^rd place

2,585^th place

1gsu.edu

1,911^th place

1,817^th place

1fao.org

318^th place

411^th place

1jacn.org

low place

1usda.gov

438^th place

336^th place

ars-grin.gov

"Maize 2003 CGC Meeting". Ars-grin.gov. Archived from the original on 2012-09-15. Retrieved 2012-01-14.

books.google.com

Alley, L.; Pool, J.O. (2011). The Gourmet Toaster Oven: Simple and Sophisticated Meals for the Busy Cook [A Cookbook]. Clarkson Potter/Ten Speed. p. 28. ISBN 978-1-60774-164-0. Retrieved May 19, 2021.

crops.org

"The upstanding, outstanding pinto bean | Crop Science Society of America".

doi.org

"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
Finley, J. W.; Burrell, J. B.; Reeves, P. G. (November 2007). "Pinto bean consumption changes SCFA profiles in fecal fermentations, bacterial populations of the lower bowel, and lipid profiles in blood of humans". J. Nutr. 137 (11): 2391–8. doi:10.1093/jn/137.11.2391. PMID 17951475.

fao.org

Food and agriculture organization of the United Nations (1992). "Chapter 8 - Improvement of maize diets". Maize in human nutrition.

fda.gov

United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.

globo.com

g1.globo.com

Quero, João (2016-06-24). "Por que feijão se chama carioca se não é o mais consumido no RJ?". G1 - Agronegócios (in Brazilian Portuguese). Retrieved 2019-08-07.

gsu.edu

hyperphysics.phy-astr.gsu.edu

Essential Amino Acids. phy-astr.gsu.edu: "Tillery points out that a number of popular ethnic foods involve such a combination, so that in a single dish, one might hope to get the ten essential amino acids. Mexican [maize] and beans, Japanese rice and soybeans, and Cajun red beans and rice are examples of such fortuitous combinations."

hiru.com

Algunas de las ferias tradicionales en Euskadi: "La Feria de la alubia pinta alavesa, que se celebra en octubre en la localidad de Pobes." (Spanish)

jacn.org

"Pinto Bean Consumption Reduces Biomarkers for Heart Disease Risk". Jacn.org. Retrieved 2012-01-14.

nih.gov

pubmed.ncbi.nlm.nih.gov

"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
Finley, J. W.; Burrell, J. B.; Reeves, P. G. (November 2007). "Pinto bean consumption changes SCFA profiles in fecal fermentations, bacterial populations of the lower bowel, and lipid profiles in blood of humans". J. Nutr. 137 (11): 2391–8. doi:10.1093/jn/137.11.2391. PMID 17951475.

ncbi.nlm.nih.gov

"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.

nmsu.edu

aces.nmsu.edu

"NMSU: Using Pinto Beans". College of Agricultural, Consumer and Environmental Sciences | New Mexico State University. Retrieved May 19, 2021.

noticiasdealava.com

Recetas para acordarse de sabores perdidos Archived 2005-10-29 at the Wayback Machine: "Añana. Es el origen de la alubia pinta alavesa y, como tal, esta legumbre pesa en su cocina. Ya sea en cocido, crema o sopa. El queso Idiazábal o el conejo son otros de sus manjares." (Spanish)

self.com

nutritiondata.self.com

"Beans, pinto, mature seeds, cooked, boiled, with salt". Nutrition Facts. Retrieved 16 January 2016.

usda.gov

ars.usda.gov

Bhagwat, Seema; Haytowitz, David; Holden, Joanne (September 2008). USDA Database for the Isoflavone Content of Selected Foods (PDF) (Release 2.0 ed.). Beltsville, Maryland: U.S. Department of Agriculture. Retrieved 10 March 2015.

web.archive.org

United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
"Maize 2003 CGC Meeting". Ars-grin.gov. Archived from the original on 2012-09-15. Retrieved 2012-01-14.
Recetas para acordarse de sabores perdidos Archived 2005-10-29 at the Wayback Machine: "Añana. Es el origen de la alubia pinta alavesa y, como tal, esta legumbre pesa en su cocina. Ya sea en cocido, crema o sopa. El queso Idiazábal o el conejo son otros de sus manjares." (Spanish)

wordreference.com

"pinto". WordReference.com Spanish-English Dictionary. Retrieved 2012-10-27.