The protein content in the grain of varieties of common beans

Such qualities of the culture as high protein content, high digestibility and digestibility contributed to the significant spread of common beans. Our research in 2022-2023 revealed that the formation of the protein content in the grain of common beans depends on the growing conditions and the responsiveness of the variety to these conditions. The maximum level of protein content in grain during the research period was noted in the varieties: Omsk Jubilee (25.8%), Olive (25.4%).