Bean is used as a rich with protein seed, as a green fertilizers, moreover its floral forms are used as ornamental plants and depending on a purpose, cultivation method changes. Bean are high with protein (20.4-31.7%), non-nitrogen substances (50-60%), fat (0.7-3.6%), ash (3.1-4.6%) and cellulose (2.3-7.1%). The absorption rate of protein which is included in bean seed constitutes 86%, which is higher than that of lentil and pea.  Protein of bean contains tyrosine, tryptophan, lysine, and other aminoacids that are essential for the human body.  Bread included 5-10% of white flour bean, which is particularly useful for children, is nutritious and tasty in comparison to ordinary wheat bread.  The bean is often used as a diet food. Blue bean seeds contain up to 6% of protein and vitamins C, A, B.  Just before of germination period of bean the leaves of the plant contain 3-16% lemon acid. The usefulness of protein includes in bean seed could be comparable with the that of meat and milk. Besides of protein and fat, the bean seeds contain lots of carbohydrates (sugar and starch), minerals (potassium, calcium, magnesium, iron, phosphorus), organic acids (thiamine) and vitamin B2 (riboflavin), PP (nicotine acid), C (ascorbic acid).