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Green bean
Green beans are young, unripe fruits of various cultivars of the common bean (Phaseolus vulgaris). Green beans are known by many common names, including French beans, string beans (although most modern varieties are "stringless"), and snap beans or simply "snaps". In the Philippines, they are also known as "Baguio beans" or "habichuelas" to distinguish them from yardlong beans.
Immature or young pods of the runner bean (P. coccineus), yardlong bean (Vigna unguiculata subsp. sesquipedalis), and hyacinth bean (Lablab purpureus) are used in a similar way. Green beans are distinguished from the many other bean varieties in that they are harvested and consumed with their enclosing pods before the bean seeds inside have fully matured. An analogous practice is the harvest and consumption of unripened pea pods, as is done with snow peas or sugar snap peas.
As common food in many countries, green beans are sold fresh, canned, and frozen. They can be eaten raw or steamed, boiled, stir-fried, or baked. They are commonly cooked in other dishes, such as soups, stews, and casseroles. Green beans can be pickled, similarly to cucumbers.
A dish with green beans common throughout the northern US, particularly at Thanksgiving, is green bean casserole, a dish of green beans, cream of mushroom soup, and French-fried onions.
Raw green beans are 90% water, 7% carbohydrates, 2% protein, and contain negligible fat. In a 100-gram (3+1⁄2-ounce) reference amount, raw green beans supply 131 kilojoules (31 kilocalories) of food energy and are a moderate source (range 10–19% of the Daily Value) of vitamin C and vitamin K, with no other micronutrients in significant content.
The green bean (Phaseolus vulgaris) originated in Central and South America, where there is evidence that it has been cultivated in Mexico and Peru for thousands of years.
The first "stringless" bean was bred in 1894 by Calvin Keeney, called the "father of the stringless bean," while working in Le Roy, New York. Most modern green bean varieties do not have strings.
Green beans are classified by growth habit into two major groups, "bush" (or "dwarf") beans and "pole" (or "climbing") beans.
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Green bean AI simulator
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Green bean
Green beans are young, unripe fruits of various cultivars of the common bean (Phaseolus vulgaris). Green beans are known by many common names, including French beans, string beans (although most modern varieties are "stringless"), and snap beans or simply "snaps". In the Philippines, they are also known as "Baguio beans" or "habichuelas" to distinguish them from yardlong beans.
Immature or young pods of the runner bean (P. coccineus), yardlong bean (Vigna unguiculata subsp. sesquipedalis), and hyacinth bean (Lablab purpureus) are used in a similar way. Green beans are distinguished from the many other bean varieties in that they are harvested and consumed with their enclosing pods before the bean seeds inside have fully matured. An analogous practice is the harvest and consumption of unripened pea pods, as is done with snow peas or sugar snap peas.
As common food in many countries, green beans are sold fresh, canned, and frozen. They can be eaten raw or steamed, boiled, stir-fried, or baked. They are commonly cooked in other dishes, such as soups, stews, and casseroles. Green beans can be pickled, similarly to cucumbers.
A dish with green beans common throughout the northern US, particularly at Thanksgiving, is green bean casserole, a dish of green beans, cream of mushroom soup, and French-fried onions.
Raw green beans are 90% water, 7% carbohydrates, 2% protein, and contain negligible fat. In a 100-gram (3+1⁄2-ounce) reference amount, raw green beans supply 131 kilojoules (31 kilocalories) of food energy and are a moderate source (range 10–19% of the Daily Value) of vitamin C and vitamin K, with no other micronutrients in significant content.
The green bean (Phaseolus vulgaris) originated in Central and South America, where there is evidence that it has been cultivated in Mexico and Peru for thousands of years.
The first "stringless" bean was bred in 1894 by Calvin Keeney, called the "father of the stringless bean," while working in Le Roy, New York. Most modern green bean varieties do not have strings.
Green beans are classified by growth habit into two major groups, "bush" (or "dwarf") beans and "pole" (or "climbing") beans.