GREEN BEANS
February 10th, 2012 → 1:20 am @ Shanti
“Vitamins and minerals in fresh food”
GREEN BEANS
The old green bean. What would we do without them? It is such a popular vegetable and now we have so many different varieties, Some are green, others yellow, some round, others flat, string beans, string-less beans and it goes on.
The green bean of course is the pod for the seeds, when they are allowed to ripen. The pulses, dried beans, are the seeds I am talking about. The kidney bean, mung bean, chickpeas, ordinary peas, red and brown lentils, lupins etc., all part of a great diet, as they supply us with good quality vitamins and minerals. Green beans can be eaten on their own, in a vegetable combination or used as part of a stir fry, put in vegetable soups and you name it. They taste great and I do not know of anyone who would not eat a green bean.
They are a good source of dietary fibre and carbohydrates, but low in calories.
Vitamins: C, A, K in high amounts, B9, B3, B2, B1.
Minerals: Manganese, Phosphorous, Magnesium, Calcium, Zinc and high in Iron.
Another healthy dinner coming up, as you load up with beans.
