Showing Food Green bean
| General Information | |||||||||||
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| Name | Green bean | ||||||||||
| Scientific Name | Phaseolus vulgaris | ||||||||||
| Description | Green bean, Phaseolus vulgaris, is a variety of common bean native to the Americas. It is widely cultivated and consumed globally, particularly in the United States, China, and Europe (PMID: 41075668). Green beans are a versatile ingredient, commonly used in steaming, boiling, stir-frying, and baking in casseroles. They have a crunchy texture, mild flavor, and a sweet, earthy odor. Rich in vitamins A and C, green beans offer several health benefits, including antioxidant and anti-inflammatory properties. The most notable chemical in green beans is chlorophyll, responsible for their green color (PMID: 34980376). Green beans have no significant medicinal or industrial uses. Interestingly, green beans can be prepared in a variety of ways, including snapping or stringing to remove the fibrous strings, and some varieties, like purple-podded beans, turn green when cooked. | ||||||||||
| Primary ID | FOOD00883 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Pulses | ||||||||||
| Sub-Group | Beans | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Fabales | ||||||||||
| Family | Fabaceae | ||||||||||
| Genus | Phaseolus | ||||||||||
| Species | vulgaris | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 26857 | ||||||||||
| Wikipedia ID | Phaseolus vulgaris | ||||||||||
| Composition | |||||||||||
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| References | |||||||||||
| Content Reference | — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — 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. — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. | ||||||||||