While green beans may seem like a dull vegetable, they offer remarkable health benefits that shouldn’t be overlooked. Reinvent these veggies with different spices and flavors, and you’ll create a new and vibrant dish that is far from traditional.<\/p>\n
Cancer prevention
\nChronic inflammation<\/p>\n
Antioxidant<\/strong>: In addition to vitamin C, manganese, and beta-carotene, green beans contain antioxidant phytochemicals that have been shown to support antioxidant activities. Green beans contain a wide array of carotenoids and flavonoids that protect the body from oxidation that can lead to many chronic diseases such as cancer and cardiovascular disease.<\/p>\n Cardiovascular protection<\/strong>: The antioxidant benefits contribute to the body’s protection against cardiovascular disease and disorders. The antioxidants prevent the fats from oxygen damage and improve the levels of blood fats. Omega-3s in green beans amy also contribute to the cardiovascular benefits. While there is a small amount of omega-3 fatty acids in the green beans, this amount can be significant when comparing it to the amount of calories they contain.<\/p>\n Anti-inflammatory<\/strong>: Carotenoids and flavanoids are high in green beans, and may decrease the activity of certain inflammatory-related enzymes lipoxygenases and cyclooxygenases.<\/p>\n Vitamin C, K, A, manganese<\/p>\n Purchasing<\/strong>: Pick beans that have a smooth surface and vibrant color. They should be free from indents or discoloration and should have a firm texture that snaps when broken.<\/p>\n Storing<\/strong>: Keep unwashed green beans in a plastic bag where they can store for up to 7 days. Green beans can be frozen for 3-6 months. Before freezing them, steam for 2-3 minutes, remove from heat, and let them cool before placing them in a heavy-duty bag to store in the freezer.<\/p>\n Enjoying<\/strong>: Rinse under running water and remove both ends of the bean.<\/p>\n – Green bean fries: http:\/\/www.peta.org\/living\/vegetarian-living\/green-bean-fries.aspx <\/p>\n References:<\/p>\n Baardseth P, Bjerke F, Martinsen BK et al. Vitamin C, total phenolics and antioxidative activity in tip-cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering. J Sci Food Agric. 2010 May;90(7):1245-55. 2010. These crispy veggies are actually the unripe fruit of several types of beans <\/p>\n","protected":false},"author":13,"featured_media":633,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[4,7],"tags":[],"thb-sponsors":[],"yst_prominent_words":[],"class_list":["post-22","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-nutrition","category-why-plant-based","post_format-post-format-image"],"acf":[],"views":2148,"_links":{"self":[{"href":"https:\/\/lifeandhealth.org\/wp-json\/wp\/v2\/posts\/22","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifeandhealth.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifeandhealth.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifeandhealth.org\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/lifeandhealth.org\/wp-json\/wp\/v2\/comments?post=22"}],"version-history":[{"count":0,"href":"https:\/\/lifeandhealth.org\/wp-json\/wp\/v2\/posts\/22\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lifeandhealth.org\/wp-json\/wp\/v2\/media\/633"}],"wp:attachment":[{"href":"https:\/\/lifeandhealth.org\/wp-json\/wp\/v2\/media?parent=22"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifeandhealth.org\/wp-json\/wp\/v2\/categories?post=22"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifeandhealth.org\/wp-json\/wp\/v2\/tags?post=22"},{"taxonomy":"thb-sponsors","embeddable":true,"href":"https:\/\/lifeandhealth.org\/wp-json\/wp\/v2\/thb-sponsors?post=22"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/lifeandhealth.org\/wp-json\/wp\/v2\/yst_prominent_words?post=22"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Good source of:<\/h3>\n
Purchasing, storing, & enjoying:<\/h3>\n
Resources & recipes:<\/h3>\n
\n– Green beans with slivered almonds: http:\/\/www.savvyvegetarian.com\/vegetarian-recipes\/green-beans-almonds.php
\n– Indian style green beans: http:\/\/www.chow.com\/recipes\/12249-addictive-indian-style-green-beans<\/p>\n
\nDanesi F and Bordoni A. Effect of home freezing and Italian style of cooking on antioxidant activity of edible vegetables. J Food Sci. 2008 Aug; 73(6):H109-12. 2008.
\nEL-Qudah JM. Identification and Quantification of Major Carotenoids in Some Vegetables. American Journal of Applied Sciences, 2009; 6(3):492-497. 2009.
\nLópez Hernández J, González-Castro MJ, Simal-Lozano J et al. GC determination of fatty acids in green beans grown in Galicia (N.W. Spain). Grasas y Aceites, 1996; 47(3):182-185. 1996.
\nLuthria DL and Pastor-Corrales MA. Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. Journal of food composition and analysis, 2006; 19(2-3): 205-211. 2006.
\nRickman JC, Barrett DM and Bruhn CM. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J Sci Food Agric 87:930-944 (2007). 2007.
\nRumm-Kreuter D and Demmel I. Comparison of vitamin losses in vegetables due to various cooking methods. J Nutr Sci Vitaminol (Tokyo). 1990; 36 Suppl 1:S7-14; discussion S14-5. 1990.
\nSripanyakorn S, Jugdaohsingh R, Dissayabutr W et al. The comparative absorption of silicon from different foods and food supplements. The British Journal of Nutrition. Cambridge: Sep 28, 2009. Vol. 102, Iss. 6; pg. 825-834. 2009.
\nTosun BN and S. Yucecan. Influence of Home Freezing and Storage on Vitamin C Contents of Some Vegetables. Pakistan Journal of Nutrition, 2007; 6(5):472-477. 2007.
\nhttp:\/\/www.whfoods.com\/genpage.php?tname=foodspice&dbid=134<\/p>\n","protected":false},"excerpt":{"rendered":"