Navy beans are small, quick-cooking white beans. They are the bean most commonly used for baked beans.
Navy beans, like other legumes, are an excellent source of fiber and protein. They are high in most B vitamins, particularly folate and thiamin, as well as manganese, potassium, magnesium, iron, zinc, and a number of other micronutrients. Compared to fifteen other bean varieties, navy beans are the greatest source of ferulic acid and a number of other phenolic acids. See: Ferulic acid
Soups, stews, baked beans, canned, dry
Journal of Food Composition and Analysis
Boston beans, white coco beans, pea beans, white beans