About: http://webisa.webdatacommons.org/259822810

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	Similarly, oligosaccharides mainly stachyose, raffinose and verbascose are also more prevalent in faba bean; these molecules contain glucose and galactose residues which can persist in sugar metabolism pathway in digestive tracts.
http://www.w3.org/ns/prov#wasQuotedFrom	purdue.edu