Green bean
Green Bean
Green bean (/ɡriːn biːn/), also known as string bean or snap bean, is a type of bean that is picked and consumed while still unripe and the inner bean is just beginning to form.
Etymology
The term "green bean" is derived from the color of the beans. The word "bean" itself comes from Old English bēan, which is derived from Proto-Germanic *baunō.
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 are often steamed, boiled, stir-fried, or baked in casseroles. They are a popular side dish in many cuisines, including American, French (Haricot Verts), and Chinese (Szechuan Green Beans).
Related Terms
- Bean
- Phaseolus vulgaris
- Phaseolus coccineus
- Vigna unguiculata subsp. sesquipedalis
- Lablab purpureus
- Haricot Verts
- Szechuan Green Beans
External links
- Medical encyclopedia article on Green bean
- Wikipedia's article - Green bean
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