Anthony Peter
Green beans can be introduced as unripe, young fruit with various cultivars of the common bean. There are few categories in the bean family. Which are runner beans (Phaseolus coccineus), yardlong bean (Vigna unguiculata subsp. sesquipedalis), and hyacinth bean (Lablab purpureus) Immature or young pods of the all above selections are used in a similar way. Green beans are called by many common names, like French beans, string beans, Snap beans, Snaps, and the French name haricot vert. They are also known as Baguio beans in Philippine English, to distinguish them from yardlong beans. In other vegetable farming regions of the Philippines refer to these as “habitchuelas”.
Green beans are commonly grown in the northern highlands of Benguet, Mountain Province, and Nueva Vizcaya, and other mid-elevation areas in the country like Bukidnon, Quezon, and Laguna. They are getting specific conditions from the many other varieties of beans in that green beans are harvested and consumed with their enclosing pods, before the bean seeds inside have fully matured. A similar practice is the harvest and consumption of unripened pea pods, as is done with snow peas or sugar snap peas.
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Culinary use and nutrition of Green beans
Green beans are eaten around the world and 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 also be pickled, much like cucumbers are.
A dish with green beans popular throughout the northern US, especially for green bean casserole, a dish of green beans, cream of mushroom soup, and French-fried onions. Some US restaurants serve green beans that are battered and fried, such as green bean tempura. Coo, is Another popular dish, consisting solely of bean seeds that have been removed from their enclosing pods. Green beans are also available dried or fried with vegetables such as carrots, corn, and peas, as vegetable chips. As per the evidence founded, The green bean (Phaseolus vulgaris) may have originated in Central and South America and it has been cultivated in Mexico and Peru for thousands of years.
Advantages Green beans
Generally, green beans are a nice, crunchy, low-calorie food. And it is very important to the human body as it also provides many key nutrients. Young, tender green beans are a good source of gaining vitamin C, dietary fiber, folate, vitamin K, and silicon which are useful for healthy bones, skin, and hair.
Disadvantages of Green beans
When talking about the bad side of Green beans, It can cause problems in the digestive system. Cooking beans can reduce the levels of lectin. Green beans also contain phytic acid and can bond with minerals and prevent them from being absorbed by the body. If you have a mineral deficiency you should meet a doctor before consuming additional green beans.
According to the food experts, Green beans contain no cholesterol. Although your body needs some cholesterol for healthy cell growth, so you can consume Green beans for that. But too much is bad for you as High cholesterol may lead to a build-up of fat deposits in your arteries. This can decrease blood flow to your heart and brain and cause a heart attack or stroke.
