French beans have longer, narrower pods and yield fewer beans but have a sweeter taste.Green beans are a rich source of vitamin C, folate, vitamin B6, vitamin K and potassium. They also contain thiamin, riboflavin, niacin and vitamin B1 The phytonutrients in green beans may help to protect against heart disease, cancer, asthma and other chronic diseases. There are many different types of green beans and it can be hard to decide which one to buy. Here is a nutritional guide to their classification:Snap beans: These are the small green beans that are typically eaten cooked. They have a slightly bitter taste and can vary in size from 2-4 inches long.Escarole Beans: These green beans have a milder flavor than snap beans and tend to be larger, ranging from 6-10 inches long. They are best used when cooked with other vegetables, such as in a soup or salad.French Green Beans: These beans are similar to escarole beans in terms of flavor, but they are slightly sweeter. They can be up to 12 inches long and have a more slender shape.Lima Bean: These large green beans are popular for their sweetness and creaminess.
They range in length from 16-24 inches and have a very sturdy pod. Lima beans should only be eaten cooked, as they can become poisonous if raw. Green beans are an excellent source of vitamin K, vitamin C, folate, and dietary fiber. One cup of cooked green beans provides about 18% of the recommended daily allowance (RDA) for vitamin K, 10% RDA for vitamin C, and 5 grams of dietary fiber.Green beans are also a good source of soluble fiber which may help to lower blood cholesterol levels. In addition, green beans are a good source of protein and phytonutrients. A one-cup serving provides about 8 grams of protein and 1 gram of cholesterol-lowering antioxidants. Green beans are a nutritional powerhouse. They are a great source of vitamin C, folate, potassium and manganese. Additionally, green beans are an excellent source of dietary fiber and they contain antioxidants that protect cells from damage.To cook green beans, wash them and then trim the ends off the stem. Cut the green beans into 1-inch pieces. Place the green beans in a large pot or Dutch oven and cover them with water.
Add salt to taste. Bring the water to a boil and then reduce it to a simmer. Cook the green beans until they are tender but still crisp, about 10 minutes. Drain the cooked green beans in a colander and then return them to the pot or Dutch oven. Add butter, onion powder or garlic powder to taste and toss together until the green beans are coated. When it comes to green beans, there are a few things to keep in mind. First and foremost, these vegetables are a part of the legume family. This means they are high in fiber beans are a fruit and low in sugar. Second, they’re an excellent source of folate, potassium and magnesium. Finally, they’re a good source of vitamin A and vitamin C. Here are a few recipes that will showcase the nutritional benefits of green beans: Simple Green Bean Casserole
This casserole is simple but packed with flavor.
