Green Beans (& yellow)
(Scientific Name: Phaseolus vulgaris)
Selection Information
Usage: Ingredient in casseroles, salads and succotash - often creamed.
Selection: Look for fresh, clean beans that are tender, crisp and well-shaped. The most tender beans will be thin but can be either long or short. Pick beans with smooth skin.
Wash beans in water before refrigeration, but do not snap off the ends before storing. Beans will keep for several days in a plastic container, but are best when used immediately.
Avoid: Avoid beans that are tough and discolored - this is a sign that they are not fresh. Also avoid beans that are soft, wrinkled or have lumpy sections along the length.
Seasonal Information
Beans are available year-round with peaks from April to July. Washington beans peak in July and August.
Green Bean Nutritional Information
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Serving Size: 1 Cup, raw (110g)
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| Amount Per Serving |
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Calories 34
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Calories from Fat 1
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% Daily Value* |
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Total Fat 0g |
0% |
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Saturated Fat 0g |
0% |
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Cholesterol 0mg |
0% |
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Sodium 7mg |
0% |
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Total Carbohydrate 8g |
3% |
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Dietary Fiber 4g |
15% |
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Sugars 2g |
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Protein 2g |
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Vitamin A 15% |
Vitamin C 30% |
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Calcium 4% |
Iron 6% |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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Green Peas are low in Sodium, and very low in Saturated Fat and Cholesterol. They're also a good source of Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium and Copper, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate and Manganese.