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Introduction :  The common bean is the most important legume for human consumption in the world, is an important source of protein, calories, vitamins B and minerals. So the aim of the research was to study the physicochemical properties and nutritional quality in the main varieties of beans consumed and produced in Mexico, in order to meet their nutritional benefits to the consumer. Method : Six commercial bean varieties were selected: Bayo, Negro, Peruano, Flor de Mayo, Alubia and Pinto, as well as a variety of green bean (cv. Strike). These varieties were determined physicochemical properties, C, H and N by means of the Flash 2000 Elemental Organic Analyzer. The determination of Cu, Fe, Zn, Ni, Na, K, Ca and Mg was determined by atomic absorption spectrophotometry and the P was terminated by spectrophotometry and amoveno-molybdate metavandate-molybdate. Results: Significant differences were found in the physicochemical properties, as well as in the macro and micronutrient contents in the different bean varieties studied. In general, the green beans excelled in the physicochemical properties, micronutrient and macronutrient content in relation to the bean varieties in grain. Discussion or Conclusion: The bean seed showed the highest concentrations in protein, N, P, K, Mg, Fe and Zn, whereas the bean varieties studied were in fiber (Alubia), protein (Pinto and Bayo), Fe (Flor de Mayo). Finally, it should be noted that the variety of beans studied that presented a low contribution in protein, N, Mg and Ca content was the Peruano variety. Finally, it is concluded that beans are a great benefit to the consumer by the contribution of proteins, carbohydrates, fiber and minerals. It also has the potential to be used in a micronutrient biofortification program to improve its nutritional quality.

Estudio de las propiedades físico-químicas y calidad nutricional en distintas variedades de frijol consumidas en México