Super source
Fibre
3.18 g · 11% DV target
Green beans are the immature, edible pods of the common bean plant, valued in culinary science for their crisp texture and high water content which responds well to rapid cooking methods like blanching or stir-frying.
Cooking green beans—especially steaming—better preserves their antioxidant capacity compared to boiling, which can cause water-soluble compounds to leach into the cooking water.
They contain significant amounts of chlorophyll (the green pigment in plants), which research suggests may interfere with the absorption of certain dietary carcinogens in the digestive tract.
Green beans are a source of fermentable fibres that act as prebiotics, supporting the growth of beneficial gut bacteria like Bifidobacterium.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
3.18 g · 11% DV target
25.4 μg · 21% DV target
11.6 mg · 13% DV target
51.3 μg · 13% DV target
No diet tags available.
Store unwashed in a breathable bag to maintain crispness.
Green beans have a low carbon footprint and nitrogen-fixing properties that benefit soil health.
Unlike most legumes, green beans are harvested and eaten while the pod is still succulent and the seeds inside are tiny and undeveloped.