Green beans

Introduction

Multiple common names attributed to green beans: croissants, tegoline and mangiatutto beans are just some nicknames, which take on a different terminological nuance based on the dialects of the various regions.

Despite being legumes, the green beans would have all the characteristics to be considered "simple" vegetables: unlike, in fact, peas, beans, fava beans, chickpeas etc., of the green beans not only eat the seeds, but the whole pod.

Another clear difference between legumes proper and beans is related to calories: green beans are rather poor in protein, fat and carbohydrates, which explains their low caloric intake.

Generality

Green beans - like all the plants belonging to the Leguminosae family - fix atmospheric nitrogen thanks to some bacteria capable of forming very small growths close to the roots; consequently, nitrogen fertilization must take this important factor into account. The string bean loves soils rich in organic matter, whose optimal pH is between 4.2 and 7.4. Excessive salinity of the soil can weigh on yield, as does excess zinc, copper and boron. Despite what has been said, the string bean also adapts well to soils with low fertility, provided they are enriched with nutrients.

The string bean has a rather short biological cycle: even, in some crops, it does not exceed 2 months.

Botanical analysis

Green beans are simply the immature pods of the bean, ( Phaseolus vulgaris ), an exponent of the Leguminose Papilionaceae family: we are talking about an annual herbaceous plant, presenting a climbing stem, sometimes dwarf, able to reach 4 meters in height. Each leaf consists of a further three leaflets (trifoliate leaves): the lateral ones have small stipules and are typically asymmetrical. The flowers are painted white or violet; only rarely are they yellow or reddish, and always united in axillary racemes. The fruits are pods containing small seeds: if only the seeds of the pods are eaten in the beans, the whole legume is also edible in the green beans. The bean pods open simply thanks to the parchment, a string of longitudinal fibers embedded in the carpel welding line: all this is not possible in green beans, because they do not have parchment. The fruit of the green beans should be eaten fresh, always after cooking.

Conservation and preparation

Green beans are sold fresh, canned, in oil or frozen: the fresh beans must be carefully cleaned, removed from their ends (petiole and tip) and washed in fresh water. Afterwards, the legumes must be boiled / steamed and seasoned with extra virgin olive oil, lemon / vinegar, salt and pepper; there are those who prefer to quickly fry the boiled green beans in a pan, adding garlic and other spices.

Frozen green beans are ready to be cooked in abundant salted water or directly in the pan, and do not require preliminary washing.

Canned green beans, as can be guessed, are ready to use: it is advisable to cook them in a pan to make them tastier and more appetizing.

Green beans: nutritional analysis

Unlike the other legumes, the green beans contain a lower quantity of protein and a very high amount of water (estimated at around 90%): in this regard, the green beans show characteristics similar to vegetables rather than legumes. They are rich in fiber (2.9 g%), mineral salts (potassium in particular) and vitamin A; discreet the content of vitamin C.

Carbohydrates make up a small part of it: 100 grams of green beans provide only 2.4 grams of carbohydrates. The shortage in carbohydrates, associated with the few proteins (2.1 g%), makes green beans a low-calorie food: only 18 Kcal per pound.

Green beans have diuretic and refreshing properties of the gastro-intestinal tract, as well as remineralising for the good quantity of minerals.

These legumes, due to their abundance in fiber, are an excellent ally in case of constipation; furthermore, due to their low carbohydrate intake, they can also be consumed by diabetics.

Savory Pie with Green Beans and Pesto (Without Eggs)

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Summary

Green Beans: TO FIX THE CONCEPTS

Green beans: synonyms	Cornetti, tegoline and mangiatutto beans
Green beans and other legumes	Differences: Green beans are eaten all over the pod, not just the seeds Green beans are rather poor in protein and carbohydrates Green beans look more like vegetables than legumes
Green beans: general characters	Green beans and nitrogen: they fix atmospheric nitrogen thanks to some bacteria → formation of growths close to the roots Soils: they love soils rich in organic matter. They also adapt to soils with low fertility pH: is between 4.2 and 7.4 Yield: negatively affected by excessive salinity Biological cycle: quite short (even 2 months)
Green beans: botanical analysis	Description: the green beans are the unripe pods of the bean, an annual herbaceous plant Botanical name: Phaseolus vulgaris Family: Leguminosae Papilionaceae Stem: climbing, sometimes dwarf, able to reach 4 meters in height Leaves: trifoliate Lateral leaves: they have small stipules and are typically asymmetrical Flowers: white or violet, only rarely are yellow or reddish, united in axillary racemes Fruits: pods entirely edible, containing seeds Parchment: absent Fruit consumption: fresh
Green beans: preservation	Fresh green beans: eaten in a short time Frozen green beans Green beans in oil Canned green beans: ready to use
Green beans: nutritional analysis	Kcal / 100 grams: 18 → low calorie food Water: 90% Fibers: 2.9% Carbohydrates: 2.4% → can be safely used by diabetics Proteins: 2.1% Minerals (potassium) and vitamin A
Green beans: property	Diuretic and refreshing of the gastro-intestinal tract mineralizing Excellent ally in case of constipation