Beans, green

Beans are classified in the group of seed vegetables. It belongs to the most important and oldest cultivated plants in the world.

In addition to numerous varieties that are freshly prepared, there are also many varieties which can be dried for storage. They are important sources of protein in Africa, Asia and South America. Fresh beans and dried beans should not be eaten raw because they contain lectin which is toxic in larger quantities. Cooking destroys lectin.

Season: From July to October

Nutritional Value: Beans, green – Swiss food composition database

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Green beans are a good source of dietary fibres, vitamin C and magnesium. They also contain many flavonoids and saponins.

1 portion a day corresponds to:

About 30 to 35 beans