Green Beans Calories And Nutritional Values
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Cut off the top and the tail after before you cook them. If you want sweet tasting and crisp fresh beans, cut them as little as possible. Cut older, more mature beans diagonally. Make sure all the pieces are similar in length so they cook evenly.
Although green beans are available all year long, it's best to eat them when they are fresh throughout the summer and even into the early fall “June to October”. Green beans have a sweet taste and warm nature.
Although green beans are available all year long, it's best to eat them when they are fresh throughout the summer and even into the early fall “June to October”. Green beans have a sweet taste and warm nature.
Scientific Discoveries:
Green beans are a great source of many nutrients that are essential to your health. Here are some of the nutrients found in green beans and how they benefit you:
- Vitamin A found in green beans prevents the process of skin aging. It helps to protect you against high blood cholesterol, heart disease and cancer as well.
- Vitamin K increases the body’s absorption of calcium. It speeds up the process of healing when you develop a wound or any type of injury.
- Vitamin B9 (Folate) is one of the essential ingredients for cell division and DNA synthesis. A good vitamin B9 diet before and during pregnancy helps to prevent neural-tube defects among the offspring.
- Vitamin C is boosting the immune system and protects the body against infection and helps in healing of wounds and even burns. It also improves skin’s ability to fight aging.
Selection And Storage:
Look for a bright green color, and avoid any green beans that may have blemishes or dark marks on them. It should be firm and the trademark of a healthy green bean is the snapping sound that it makes when broken.
Store green beans unwashed in a plastic bag inside the refrigerator. They keep well for up to a week.
Store green beans unwashed in a plastic bag inside the refrigerator. They keep well for up to a week.
Sources
Image Credit
http://www.onlineholistichealth.com/
http://nutritionfacts.org/
http://fnic.nal.usda.gov/food-composition/individual-macronutrients-phytonutrients-vitamins-minerals/vitamins-minerals
http://www.stylecraze.com/
http://www.whfoods.com/whfoodskitchen.php
Anthon GE and Barrett DM. Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes. J Agric Food Chem. 2006 Jan 11;54(1):204-11. 2006.
Baardseth P, Bjerke F, Martinsen BK et al. Vitamin C, total phenolics and antioxidative activity in tip-cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering. J Sci Food Agric. 2010 May;90(7):1245-55. 2010.
Luthria DL and Pastor-Corrales MA. Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. Journal of food composition and analysis, 2006; 19(2-3): 205-211. 2006.
Oomah BD, Corb A and Balasubramanian P. Antioxidant and Anti-inflammatory Activities of Bean (Phaseolus vulgaris L.) Hulls. J. Agric. Food Chem., 2010, 58 (14), pp 8225-8230. 2010.
Rickman JC, Barrett DM and Bruhn CM. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J Sci Food Agric 87:930-944 (2007). 2007.
http://www.onlineholistichealth.com/
http://nutritionfacts.org/
http://fnic.nal.usda.gov/food-composition/individual-macronutrients-phytonutrients-vitamins-minerals/vitamins-minerals
http://www.stylecraze.com/
http://www.whfoods.com/whfoodskitchen.php
Anthon GE and Barrett DM. Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes. J Agric Food Chem. 2006 Jan 11;54(1):204-11. 2006.
Baardseth P, Bjerke F, Martinsen BK et al. Vitamin C, total phenolics and antioxidative activity in tip-cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering. J Sci Food Agric. 2010 May;90(7):1245-55. 2010.
Luthria DL and Pastor-Corrales MA. Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. Journal of food composition and analysis, 2006; 19(2-3): 205-211. 2006.
Oomah BD, Corb A and Balasubramanian P. Antioxidant and Anti-inflammatory Activities of Bean (Phaseolus vulgaris L.) Hulls. J. Agric. Food Chem., 2010, 58 (14), pp 8225-8230. 2010.
Rickman JC, Barrett DM and Bruhn CM. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J Sci Food Agric 87:930-944 (2007). 2007.