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Snap bean
Both green and yellow snap beans are said to be native to South America and were introduced into Europe in the sixteenth century. There are over 150 varieties of these beans in cultivation today. Florida is the main producer of these beans, and California and other southern states also produce large quantities. Snap beans are available throughout the year, but their peak months are November through January, and April through June.
Good quality snap beans will snap readily when broken. The most desirable are pods with immature seeds. They should be wellformed, bright, fresh, young, and tender. Beans that have a dull or wilted appearance and whose seeds are half-grown or larger should be avoided, as they will probably be tough or woody.
Beans should not be overcooked, because this destroys the food value as well as the fresh green color. They can be run through a juice machine to make a very healthy juice. This juice may be more palatable when combined with other vegetable juice.
Benefits of Soybean
Beans, especially green beans, are an alkaline vegetable. The yellow or wax bean is inferior to the green bean in its chemical value to the blood. but is good to eat occasionally. Beans are high in protein, and are essential on a vegetarian diet.
Nutrients in one pound(including inedible ends and strings)
Calories |
128 |
Iron |
3.2 mg |
Protein |
7.6 g |
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2,400 I.U. |
Fat |
.8 g |
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.33 mg |
Carbohydrates |
28.3 g |
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.42 mg |
Calcium |
224 mg |
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2.0 mg |
Phosphorus |
176 mg |
Ascorbic acid |
76 mg |
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