Green beans. Green Beans are Our Food of the Week This week we celebrate green beans, one of only a few varieties of beans that can be eaten fresh. Picked when they are still immature and the inner bean is just beginning to form green beans are a great source of folate, fiber and vitamin K. For more on the Food of the Week What's New and Beneficial about Green Beans Because of their rich green color, we don't always think about green beans as providing us with important amounts of colorful pigments like carotenoids.
But they do! WHFoods Recommendations To retain the maximum number of health-promoting phytonutrients and vitamins and minerals found in green beans, we recommend Healthy Steaming them for just 5 minutes. Green Beans, cooked1.00 cup(125.00 grams) NutrientDRI/DV phosphorus5.1% This chart graphically details the %DV that a serving of Green beans provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Health Benefits Description. Green bean. Cooked, cut green beans Whole green beans in a carton Green beans, also known as string bean, snap bean in the northeastern and western United States, or ejotes in Mexico, are the unripe fruit of various cultivars of the common bean (Phaseolus vulgaris).[1][2] Green bean cultivars have been selected especially for the fleshiness, flavor, or sweetness of their pods.
Haricots verts, French for "green beans", also known as French beans, French green beans, French filet beans, Fine beans (British English), is a variety of green bean that is longer, thinner, crisp, and tender. [citation needed] It is different from the haricot bean, which is a dry bean. Culinary use[edit] Green beans are of nearly universal distribution. They are marketed canned, frozen, and fresh. Beans contain high concentrations of lectins and may be harmful if consumed in excess in uncooked or improperly cooked form. The flavonol miquelianin (Quercetin 3-O-glucuronide) can be found in green beans.[4] Cultivation[edit] Phaseolus. Phaseolus (Bean, Wild Bean [1]) is a genus in the family Fabaceae of about seventy plant species, all native to the Americas, primarily Mexico.[2] At least four of the species have been domesticated since pre-Columbian times for their beans.[3] Most prominent among these is the common bean, P. vulgaris, which today is cultivated worldwide in tropical, semitropical and temperate climates.
Previous classifications placed in this genus a number of other well-known species that have now been removed to genus Vigna, sometimes necessitating a change of species name. For example, older literature refers to the mung bean as Phaseolus aureus, whereas more modern sources classify it as Vigna radiata. Similarly, the snail bean Vigna caracalla was discovered in 1753 and in 1970 moved from Phaseolus to Vigna.
Etymology[edit] Species[edit] Species include:[7] References[edit] Phaseolus. [edit] Familia: Fabaceae Subfamilia: Faboideae Tribus: Phaseoleae Subtribus: Phaseolinae Genus: Phaseolus Sectiones: P. sect. Acutifolii – P. sect. Bracteati – P. sect. Brevilegumeni – P. sect. Chiapasana – P. sect. Coccinei – P. sect. Name[edit] Phaseolus L. (1753) References[edit] Linnaeus, C. 1753. Vernacular names[edit] български: фасулčeština: FazolEnglish: Wild beanslovenčina: Fazuľasuomi: Pavut. Phaseolus.