When it comes to green beans, there are a lot of things to like. Usually fresh and a vibrant green, these little bean pods are flavourful, versatile and packed with health benefits, making them a favourite for many home cooks. Also known as snap beans, the green bean is a legume, originally cultivated in Central America and Peru and then adopted throughout the world.
Starting with the basics: Green beans are a member of the Phaseolus family, sometimes referred to as string beans due to their fibrous string that runs along the seam of the long, slender pods. They can be anywhere from two to twelve inches in length, and can range from quite thin (aka French green beans) to quite wide.
The fresh pods are firm and crisp, nearly hollow inside. When cooked, the pods become bright green, tender and crunchy. Flat beans, which also fall under the category of green beans, have a flat, wide shape – like a jumbo green bean. While both varieties are essentially the same, flat beans tend to be more sweet and flavourful because they have more surface area than the thinner variety. Many French and gourmet recipes tend to call for the flatter ones.
What makes the green bean a star of the kitchen is the incredibly versatile way it can be cooked. Steam, boil, sauté and bake with them – you name it, green beans can do it. The most common use is to blanch or steam them, allowing them to keep their crisp texture, vibrant green colour and nutritional value. From there, the possibilities really open up – you can add them to salads and grains bowls, stir-fries, soups and stews. Or, take your classic green been sides to the next level with a homemade sauce or roasted with other vegetables. The list goes on.
And despite their versatility in the kitchen, green beans offer plenty of nutritional value. Rich in antioxidants, green beans are full of vitamins A and C, which can help reduce inflammation and keep our immune system healthy. They are also packed with carotenoids, which are associated with protection against chronic diseases, such as heart disease and cancer.
In addition to nutrients, green beans have a relatively low glycemic index meaning they can be part of a low carb lifestyle. Plus, they're a low-calorie plant-based protein and dietary fibre, which can aid digestion and help you stay full.
Overall, green beans make an ideal addition to any meal. From a health and cooking perspective, they are hard to beat – offering a nutritionally balanced addition to any diet. Whether you’re looking to add a pop of colour and flavour to a side dish, or need a simple vegetable to round out a dinner spread, there’s a lot you can do with this trusty veggie.
The Life of A Green Bean: From Plant to Plate
Green beans, more commonly known as snap beans, are an important part of many diets around the world. From being cooked in stir fry and casseroles to being incorporated into salads and salsas, these legumes offer a rich source of vitamins, minerals, and dietary fiber. In this article, we will take a journey from the Green bean’s origin in nature all the way to the dinner plate.
Germination and Growth of Green Beans
Green beans are a type of species in the leguminosae family. One of the unique aspects of legumes, including green beans, is that they have a mutualistic relationship with nitrogen-fixing bacteria known as Rhizobia. This bacteria form an endosymbiotic relationship with the roots of the plant, where they are able to convert atmospheric nitrogen into a form of usable nitrogen within the root nodules. Using this nitrogen, the green beans are able to grow, flower, and fruit.
Green beans are generally sensitive to the cold temperatures and take approximately 70 days to mature and be harvested. During the growing process, water, photosynthesis, and chemical processes are all used to synthesize the plant material and create fruit structures on the vine. The fruiting structures are generally what we refer to as green beans and are about two inches in length when mature.
Harvesting and Primary Processing
Harvesting of green beans typically begins when the green beans reach their mature size and color. When the temperature is optimal, a hand-harvesting machine or contraption is used to gently pluck the beans off of the vine. Since the beans are extremely delicate, immense care is taken to avoid any direct contact with the beans, to ensure that they remain intact.
Once the beans have been removed, they are immediately brought to the primary processing station, where they are sorted and cleaned. If a particular bean does not meet the quality requirements, it is discarded. Further sorting among the ripe green beans is based on size and color.
The primary processing station also incorporates advanced equipment that is used to grade, clean, and sort the green beans into buckets or crates according to the grade and size. The entire process is completed as quickly as possible to limit exposure to the intense temperatures and humidity, which are known to be damaging to the beans.
Secondary Processing and Packaging
Once the beans have been sorted, graded, and cleaned, they then enter a secondary processing station. Here, the beans are machine-cut or split, based on the vegetable’s size and the required package size. Afterward, the green beans are machine-trimmed and washed with a solution to eliminate any bacteria, dirt, and other debris.
Following the washing and trimming process, the green beans are then blanched and graded based on color, shape, size, and maturity. Blanching is a process that removes certain components of the bean while also preserving flavor. This step also helps to prevent product discoloration, which could occur over time if not treated immediately.
When the green beans reach this point, automatic sorting and weighing equipment is used to package the beans in the designated containers. The containers are generally plastic, foam, or tray-liners to keep the beans from movement that could lead to spoilage. Depending on the container, the beans may be packed in small bags, boxes, or even cans.
Transportation and Warehousing
When the green beans have been packaged, they are ready for transport. The beans are generally shipped via refrigerated truck and placed in a cool, dark location until they reach their final destination. The plants, which are typically grown in warmer climates, are shipped to areas where they are in demand.
En route to the grocery store or supermarket, the beans are stored in huge warehouses and cooled with cooling fans and dehumidifiers. Temperature and humidity controls are used to prevent spoilage, while the packaging helps to maintain the product integrity. The beans must be transported carefully to ensure that they do not suffer damage due to heat or sunlight.
Grocery Store and Home Use
When the green beans arrive at the grocery store, they are usually displayed in the produce section, where they are inspected once again for quality control. Here, the beans are inspected for maturity, size, condition, and ripeness. Consumers select their desired number of green beans and the store personnel weigh them before packing them for the consumer to take home.
Once the consumer has their green beans, they bring the beans home, often refrigerating them until they are ready to be used. Usually, green beans are cooked in multiple ways. For example, they may be consumed as a side dish steamed or as a part of a cooked dish, such as a stir fry or bean soup.
Conclusion
Green beans, or snap beans, offer a rich source of vitamins, minerals, and dietary fiber. A green bean’s journey, from plant to plate, is an interesting one. From being harvested with mechanical picking machines to being packaged and shipped in refrigerated trucks, considerable effort is made to maintain the safety and freshness of the beans. With consumers selecting, weighing, and bringing the beans home, the last part of the journey is completed. The end result? A delightful side-dish or cooked dish that provides a healthy and delicious meal.
Vitamin A | 0.032 mg | |
Beta-Carotene | 0.38 mg | |
Vitamin E | 0.46 mg | |
Vitamin K | 0.0479 mg | |
Vitamin C | 0.0097 grams | |
Vitamin B1 | 0.07 mg | |
Vitamin B2 | 0.1 mg | |
Vitamin B3 | 0.61 mg | |
Vitamin B4 | 0.0169 grams | |
Vitamin B5 | 0.07 mg | |
Vitamin B6 | 0.06 mg | |
Vitamin B9 | 0.033 mg |
Calcium | 0.044 grams |
Daily Value 1.3 g
|
Iron | 0.65 mg |
Daily Value 0.018 g
|
Magnesium | 0.018 grams |
Daily Value 0.4 g
|
Phosphorus | 0.029 grams |
Daily Value 1.25 g
|
Potassium | 0.146 grams |
Daily Value 4.7 g
|
Sodium | 0.001 grams |
Daily Value 2.3 g
|
Zinc | 0.25 mg |
Daily Value 0.011 g
|
Copper | 0.06 mg |
Daily Value 0.9 mg
|
Manganese | 0.29 mg |
Daily Value 0.0023 g
|
Selenium | 0.2 ug |
Daily Value 0.055 mg
|
Tryptophan | 0.02 grams | |
Threonine | 0.082 grams | |
Isoleucine | 0.069 grams | |
Leucine | 0.116 grams | |
Lysine | 0.091 grams | |
Methionine | 0.023 grams | |
Cystine | 0.018 grams | |
Phenylalanine | 0.069 grams | |
Tyrosine | 0.044 grams | |
Valine | 0.093 grams | |
Arginine | 0.076 grams | |
Histidine | 0.035 grams | |
Alanine | 0.087 grams | |
Aspartic Acid | 0.265 grams | |
Glutamic Acid | 0.194 grams | |
Glycine | 0.068 grams | |
Proline | 0.07 grams | |
Serine | 0.103 grams |
Total Sugars | 0.131141 grams |
per 100g
|
Palmitic acid (16:0) | 0.05 grams |
|
Stearic acid (18:0) | 0.01 grams |
|
Total Saturated fatty acids: | 0.06 g | |
Oleic acid (18:1) | 0.01 grams |
|
Total Monounsaturated fatty acids: | 0.01 g | |
Linolenic acid (18:3) | 0.09 grams |
|
Linoleic acid (18:2) | 0.06 grams |
|
Total Polyunsaturated fatty acids: | 0.15 g |