Dry yellow beans.

The yellow bean is often marketed as fast cooking. The yellow beans are believed to possess a fast cooking phenotype, which could serve as genetic resource for introducing fast cooking properties into a new generation of dry beans with cooking times <20 minutes when pre-soaked and <80 minutes unsoaked. Mineral analysis revealed fast cooking yellow beans have high iron retention(>80%) after boiling.

Nutritional value: Vitamins, Calcium, iron, Thiamin, Niacin, Riboflavin,magnesium and phosphorus.