Properties and Nutrition Facts: Beans are a very good source of protein, vitamin and mineral. Green beans contain excellent levels of vitamin A, vitamin B9, Vitamin C, Thiamin, Riboflavin, Niacin, Folate, Copper and Manganese. It is also a good source of Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Potassium.
Beans have significant amounts of fiber and soluble fiber, with one cup of cooked beans providing between nine to thirteen grams of fiber. Soluble fiber can help lower blood cholesterol. Fresh green beans are very low in calories.
Medicinal Action and Uses:
When bruised and boiled with garlic Beans have cured otherwise uncurable coughs. If eaten raw they cause painful severe frontal headache, soreness and itching of the eyeball and pains in the epigastrium. The roots are dangerously narcotic.
It is important to know the fact that this vegetable plays an important part in preventing the development of diabetes. Researches have proved that the number of people suffering from insulin-dependent diabetes is surprisingly small in the case of those who have even just slightly added beans to their daily nutrition.
Culinary use: Steamed or stew fried beans are increasingly being used in green salad with dash of olive oil and fish. They are used in popular vegetable dishes like rice pulao and curries in Indian subcontinent.