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Green Beans

Background

Green beans, also known as string beans or snap beans, can be found throughout the year in the produce aisle. However, they are least expensive when they are in season, which is during the summer and through the early fall. These beans are often deep green in colour and come to a slight point at either end. They are typically picked when their inner beans are just beginning to form in the pod. Immature green beans are eaten fresh, pod and all. At full maturity, the pods are too thick and fibrous to be enjoyed fresh, but the beans inside their pods may be dried and stored.

 

Benefits

Green Beans are a source of the following nutrients:

  • Carotenoids (lutein and beta carotene) and vitamin C have antioxidant properties that prevent our cells from damage that occurs naturally as we age, and through environmental exposure (pollution, smoking).
  • Vitamin K is an essential fat soluble vitamin that helps our blood clot and is also involved in creating protein for your bones and kidneys.
  • Silicon is a mineral important for bone health and the formation of connective tissue.
  • Folate is used in the formation of red and white blood cells, production of DNA and an important nutrient during pregnancy.

 

Nutritional Value of ½ cup of cooked green beans

  • 23 calories
  • 5 g carbohydrate
  • 6 g fibre
  • 3 g protein
  • 2 g fat

 

Did You Know

Green beans are actually part of the legume family, and they were derived from a common bean ancestor that originated in Peru. They were first introduced in Europe and spread to many other parts of the world. Today, there are many producers of fresh green beans around the world.

 

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