In the department of “summer vegetables”, we know zucchini, eggplant or pepper. But did you know? Green beans are also a summer vegetable since their peak season extends from July to September.
Unloved, the green bean is nevertheless excellent for health. Very low in calories with only 29 Kcal per 100 g, this vegetable (which is particularly grown in Brittany, the Pays de la Loire and Aquitaine) is first rich in dietary fiber, therefore very satiating: a good ally for people who tend to snack between meals.
Green beans, a good source of vegetable protein
Then, the green bean contains more vegetable protein than the average green vegetable: about 2 g per 100 g. Perfect for vegetarian or vegan diets.
Finally, on the health side, the green bean is good for our eyes since it contains a cocktail of antioxidants (in particular: carotenoids, lutein and zeaxanthin) which protect the eyes against age-related diseases – like AMD.
If the green bean cannot be eaten raw under any circumstances (because it is composed of 50% starch, which makes it particularly indigestible), it can be eaten melting (it must then be cooked for 12 minutes in salted boiling water or steamed for 7 minutes) or crunchy (the cooking time is then reduced) with meat or fish. It can also be eaten cold, in a salad!
Sources:
- Carb Cycling: The World’s Easiest Sugar-Free Diet – Anne Dufour and Carole Garnier, eds. Leduc.S
- 500 diabetes recipes – Dr. Pierre Nys, ed. Leduc.S
- The One Health Diet – Anne Dufour and Carole Garnier, eds. Leduc.S
- I succeed in my sugar detox – Bérengère Philippon, ed. Larousse.
Read also :
- 15 gourmet recipes with autumn-winter vegetables
- Baby food: 6 puree recipes to innovate
- Fruits and vegetables: is it better to eat them raw or cooked?
