General Information
NameGreen bean
Scientific NamePhaseolus vulgaris
DescriptionGreen beans, also known as string beans, snap beans in the northeastern and western United States, or ejotes in Mexico, are the unripe fruit of various cultivars of the common bean (Phaseolus vulgaris). Green bean cultivars have been selected especially for the fleshiness, flavor, or sweetness of their pods. Haricots verts, French for "green beans", also known as French beans, French green beans, French filet beans, Fine beans (British English), is a variety of green bean that is longer, thinner, crisp, and tender. It is different from the haricot bean, which is a dry bean. (Wikipedia)
Picture915
Classification
GroupPulses
Sub-GroupBeans
ITIS ID26857
Wikipedia IDPhaseolus vulgaris
Composition
Compounds
CompoundStructureContent Range AverageReference
CompoundReference
Nutrients
NutrientContent Range AverageReference
NutrientReference
References
Content Reference[1] Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
[5] USDA, NRCS. 'The PLANTS Database (http://plants. usda. gov). National Plant Data Team, Greensboro.' North Carolina (2013): 27401-4901.
[2] Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.
[3] Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.