Green bean (Phaseolus vulgaris) is a plant of the low-calorie, high-calorie, and high-calorie, faba bean family. Green beans are a good source of vitamins, minerals and micronutrients. Green beans have very few calories compared to dry beans, with only 2 calories consumed at 2 grams, while 5 grams of red and white dried beans have 2 calories and cowpea has 2 calories. It is noteworthy that green beans and other types of beans are part of the bean category and are not included in the vegetation because the vegetables are referred to as one-year-old plants. Description The bean plant is a one-year-old plant, with a straight main root and numerous sub-roots, on the small bean roots irregularly colored, nitrogen-fixing tubers Composite leaves consisting of three pairs of leaves with long apex. They are alternately positioned on the stem.
Leaves may be covered with small flakes. The bean leaves are bare, the bean flowers are clustered or isolated from the lateral buds next to the leaves. The bean flower is white or purple. The bean flower is spontaneous. As a result of the inoculation of the flower pod, which is either a pod or a tibia, the tibia beans are tall, slender and sometimes curved. Each name has between 4 and 12 seeds and seeds. The bean sprouts are eaten in green and are called snap beans. Niam may be yarn or no yarn.
Non-yarn varieties, especially when harvested prematurely, are more commonly referred to as the Stringless bean. The Benefits of Green Beans Because of Vitamin K, it is very important to build strong bones. Vitamin K2 activates the osteocalcin protein (an important non-collagen protein in bone). Green beans are useful for diabetic heart patients and those suffering from vascular disease. Green beans are a rich source of vitamin A (beta-carotene) as well as vitamin C. These two nutrients are important antioxidants that help reduce the free radicals in the body. Green beans are a rich source of vitamin C, vitamin K, manganese, vitamin A, fiber, potassium, folate, iron, magnesium, vitamin B2, copper, calcium, phosphorus, protein, omega-3 and niacin.
Magnesium and potassium work together to help lower blood pressure. The fiber in green beans also reduces blood pressure. Green beans prevent colon cancer. Vitamin C and beta-carotene in it protect the intestinal cells from being destroyed by free radicals. Folate in green beans also prevents DNA damage and changes in intestinal cells. Green beans are very effective in reducing migraine attacks due to vitamin Riboflavin. Green beans are a rich source of iron, and are low in calories and lack any fat compared to red meat, which is an important source of iron.