Introduction
There are many common names attributed to green beans: croissants, tegoline and mangiatutto beans are just a few nicknames, which take on a different terminological nuance based on the dialects of the various regions.
Despite being legumes, green beans would have all the characteristics to be considered "simple" vegetables: unlike, in fact, peas, beans, broad beans, chickpeas, etc., green beans are not eaten only the seeds, but the whole pod.
Generality
Green beans - like all plants belonging to the Legume family - fix atmospheric nitrogen thanks to some bacteria capable of forming very small growths close to the roots; consequently, fertilization with nitrogen must take this important factor into account. . The green bean loves soils rich in organic matter, whose optimal pH is between 4.2 and 7.4. Excessive soil salinity can weigh on the yield, as can excess zinc, copper and boron. affirmed, the green bean also adapts well to soils with low fertility, as long as they are enriched with nutrients.
The green bean has a rather short biological cycle: even, in some crops, it does not exceed 2 months.
Botanical analysis
Green beans are simply the immature pods of the bean, (Phaseolus vulgaris), member of the family of Leguminosae Papilionaceae: we are talking about an annual herbaceous plant, with a climbing stem, sometimes dwarf, capable of reaching 4 meters in height. Each leaf is made up of three further leaflets (trifoliate leaves): the lateral ones have small stipules and are typically asymmetrical . The flowers are painted white or violet; only rarely are they yellow or reddish, and always gathered in axillary racemes. The fruits are pods containing small seeds: if only the seeds of the pods are eaten in beans, in green beans also the whole legume. The pods of the beans are opened simply thanks to the parchment, a cord of longitudinal fibers wedged in the welding line of the carpel: all this is not possible in green beans, because they lack parchment. The fruit of the green beans must be eaten fresh, always prior cooking.
Conservation and preparation
Green beans are sold fresh, canned, in oil or frozen: the fresh ones must be carefully cleaned, removed from their ends (stalk and tip) and washed in fresh water. After that, the legumes are boiled / steamed and seasoned with to taste with extra virgin olive oil, lemon / vinegar, salt and pepper; There are those who prefer to quickly sear green beans boiled in a pan, adding garlic and other spices.
The frozen green beans are ready to be cooked in abundant salted water or directly in the pan, and do not require preliminary washing.
Canned green beans, as you can guess, are ready to use: it is advisable to cook them in a pan to make them tastier and more appetizing.
Green beans: nutritional analysis
Unlike other legumes, green beans contain a lower amount of protein and a very high amount of water (estimated at around 90%): in this regard, green beans show characteristics more similar to vegetables than to legumes. They are rich in fiber ( 2.9 g%), mineral salts (potassium in particular) and vitamin A; the content of vitamin C is fair.
Carbohydrates make up a small part of it: 100 grams of green beans provide only 2.4 grams of carbohydrates. The lack of carbohydrates, associated with low proteins (2.1 g%), makes green beans a low-calorie food: only 18 Kcal per hectogram.
Green beans boast diuretic and refreshing properties of the gastro-intestinal system, as well as remineralizing due to the good amount of minerals.
These legumes, due to their abundance of fiber, are an excellent ally in case of constipation; moreover, due to their low carbohydrate intake, they can also be consumed by diabetics.
Savory Pie with Green Beans and Pesto (Without Eggs)
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Summary
Green beans: TO FIX THE CONCEPTS
- Green beans eat the whole pod, not just the seeds
- Green beans are quite low in protein and carbohydrates
- Green beans look more like vegetables than legumes
- Green beans and nitrogen: fix the atmospheric nitrogen thanks to some bacteria → formation of growths close to the roots
- Soils: they love soils rich in organic matter. They also adapt to soils with low fertility
- pH: it is between 4.2 and 7.4
- Yield: negatively affected by excessive salinity
- Life cycle: rather short (even 2 months)
- Description: green beans are the immature pods of the bean, an annual herbaceous plant
- Botanical name: Phaseolus vulgaris
- Family: Leguminosae Papilionaceae
- Stem: climber, sometimes dwarf, capable of reaching 4 meters in height
- Leaves: trifoliate
- Lateral leaves: they have small stipules and are typically asymmetrical
- Flowers: white or violet, they are rarely yellow or reddish, gathered in axillary racemes
- Fruits: fully edible pods, containing seeds
- Parchment: absent
- Consumption of the fruit: fresh
Frozen green beans
Green beans in oil
Canned green beans: ready to use
Water: 90%
Fiber: 2.9%
Carbohydrates: 2.4% → can be safely used by diabetics
Protein: 2.1%
Minerals (potassium) and vitamin A
- Diuretic and refreshing of the gastro-intestinal system
- Remineralizers
- Excellent ally in case of constipation
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