lbs/1 kg green beans
Green beans are low in calories (approximately 31 per 100g) and rich in vitamin K, vitamin C, and dietary fiber, with notable amounts of folate and manganese. They contain plant compounds with antioxidant properties and contribute minimal carbohydrate and fat content.
About
Green beans, also called string beans, snap beans, or French beans (Phaseolus vulgaris), are the immature, tender pods of the common bean plant harvested before the seeds fully mature. Native to Central America, green beans are now cultivated worldwide and feature an elongated, slender pod typically 4–6 inches in length with a bright to dark green color. The pods contain small, underdeveloped seeds and are prized for their crisp texture and mild, slightly grassy flavor. Major varieties include the Blue Lake, Kentucky Wonder (pole beans), and French haricots verts, which differ in pod thickness, length, and tenderness. The entire pod is edible when young, providing a delicate crunch and subtle vegetable sweetness.
Culinary Uses
Green beans are versatile vegetables served as sides, in salads, stir-fries, and casseroles across numerous cuisines. They are commonly blanched and chilled for salads, steamed or sautéed with garlic and olive oil, or incorporated into French green bean almondine, Asian stir-fries, and Indian curries. Their mild flavor pairs well with aromatics such as garlic, shallots, and ginger, and complementary proteins including almonds, bacon, and sesame oil. Green beans can be prepared quickly through high-heat cooking methods, making them ideal for side dishes; overcooking results in mushiness and loss of nutritional value, so brief cooking times are preferred.