{'fraction_non_alphanumeric': 0.02927927927927928, 'fraction_numerical': 0.006006006006006006, 'mean_word_length': 5.942708333333333, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
The polyphenolic profiles of common bean (Phaseolus vulgaris L.)

Common beans are an international food staple that contain a variety of phenolic compounds. It has been suggested that phenolic compounds inhibit iron absorption. A systematic survey of phenolic compounds in beans is lacking. In this study, 24 classes of bean cultivars were analyzed using a screening method for the identification of glycosylated flavonoids, phenolic acids, and flavonoid polymers based on LC‐DAD‐ESI.MS. The bean cultivars can be organized into six groups: all contained the same hydroxycinnaminc acid derivatives, but the glycosylated flavonoid components showed distinct differences. Black beans contained primarily 3‐O‐glucosides of delphinidin, petunidin and malvidin, pinto beans contained kaempferol and its 3‐O‐glycosides, light red kidney beans contained quercetin 3‐O‐glucoside and its malonates, pink and dark red kidney beans contained diglycosides of quercetin and kaempferol, red Mexican beans contained kaempferol 3‐O‐glucoside and pelargonidin 3‐O‐glucoside, and no flavonoids were detectable in alubia, cranberry, great northern, and navy beans. This is the first systematic examination of phenolic compounds and the first report of the existence of quercetin 3‐O‐pentosylhexoside and flavonoid glucoside malonates in common beans.