Version 2.77


White bean (the beans actually range in color from pale green to creamy white) is a term given to varieties of beans that have light-colored seeds. They are less robust in flavour than the Green bean and Red kidney bean, but in some countries they are a staple food. There are several varieties of White beans, each tending to be used in different dishes. For example, White beans may be used as "Haricot beans" in stews, or as canned baked beans. White bean may uncommonly induce symptoms of food allergy in sensitised individuals. Copyright Copyright © 2006 Phadia AB. Source: ImmunoCap, ImmunoCap

Basic Part Properties

Part Display Name
White Bean
Part Type
Component (Describes the core component or analyte measured)
Created On
Construct for LOINC Short Name
White Bean

LOINC Terminology Service (API) using HL7® FHIR® Get Info

CodeSystem lookup$lookup?system=
ConceptMap translate$translate?system=

Language Variants Get Info

Tag Language Translation
zh-CN Chinese (China) 白豆
Synonyms: 意大利白豆;白腰豆;白菜豆
fr-CA French (Canada) Haricot blanc
et-EE Estonian (Estonia) Valge uba
es-ES Spanish (Spain) Judia blanca
it-IT Italian (Italy) Fagiolo bianco
Synonyms: Fagiolo bianco
tr-TR Turkish (Turkey) Bean white
ru-RU Russian (Russian Federation) Фасоль белая
nl-NL Dutch (Netherlands) witte boon
fr-BE French (Belgium) Haricot blanc
Synonyms: f15