Green beans

Green Beans

Green beans (pronunciation: /ɡriːn biːnz/), also known as string beans or snap beans, are a type of legume that is popular in many cuisines worldwide.

Etymology

The term "green beans" is derived from the color of the beans when they are fresh. The word "bean" itself comes from Old English bēan, which is akin to the Dutch boon and the German Bohne.

Description

Green beans are the unripe, young fruit and protective pods of various cultivars of the common bean (Phaseolus vulgaris). Immature or young pods of the runner bean (Phaseolus coccineus), yardlong bean (Vigna unguiculata subsp. sesquipedalis), and hyacinth bean (Lablab purpureus) are used in a similar way.

Nutritional Value

Green beans are packed with a wealth of nutrients, including vitamin C, dietary fiber, folate, and vitamin K. They are also a good source of magnesium, potassium, and iron.

Culinary Uses

Green beans can be eaten raw or cooked, and are a common ingredient in dishes such as salads, soups, and casseroles. They can be boiled, steamed, stir-fried, or baked.

Related Terms

• Legume
• Phaseolus vulgaris
• Vitamin C
• Dietary fiber
• Folate
• Vitamin K
• Magnesium
• Potassium
• Iron

External links

• Medical encyclopedia article on Green beans
• Wikipedia's article - Green beans

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