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29 Hagerman, A.E., Riedl, K.M., Jones, G.A., Sovik, K.N., Ritchard, N.T., Hartzfeld, P.W. & Riechel, T.L. (1998). High molecular weight plant polyphenolics (tannins) as biological antioxidants. Journal of Agricultural & Food Chemistry 46: 1887–1892.

30 Hardenburg, E.V. (1927). Bean Culture. New York, NY: The Macmillan Company. 238p.

31 Hart, J.J., Tako, E., Wiesinger, J. & Glahn, R.P. (2019). Polyphenolic profiles of yellow bean seed coats and their relationship with iron bioavailability. Journal of Agricultural and Food Chemistry 68: 769–778.

32 Hertog, M.G.L., Feskens, E.J.M., Hollman, P.C.H., Katan, M.B. & Kromhout, D. (1993). Dietary antioxidant flavonoids and the risk of coronary heart disease: the Zutphen Elderly Study. Lancet 342: 1007–1011.

33 Heshmat, K., Asgari Lajayer, B., Shakiba, M.R. & Astatkie, T. (2021). Assessment of physiological traits of common bean cultivars in response to water stress and molybdenum levels. Journal of Plant Nutrition 44: 366–372.

34 Hosfield, G.L. (2001). Seed Coat Color in Phaseolus vulgaris L., Its Chemistry and Associated Health Related Benefits. Annual Report of the Bean Improvement Cooperative 44: 1–6.