Culinary Use
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 129 kJ (31 kcal) |
| Carbohydrates | 7.1 |
| Fat | 0.1 g |
| Percentages are relative to US recommendations for adults. |
|
Green beans are of nearly universal distribution. They are marketed canned, frozen, and fresh. Green beans are often steamed, boiled, stir-fried, or baked in casseroles. A dish with green beans popular throughout the United States, particularly at Thanksgiving, is green bean casserole, which consists of green beans, cream of mushroom soup, and French fried onions.
Some restaurants in the USA serve green beans that are battered and fried, and Japanese restaurants in the United States frequently serve green bean tempura. Green beans are also sold dried and fried with vegetables such as carrots, corn, and peas.
Beans contain high concentrations of lectins and may be harmful if consumed in excess in uncooked or improperly cooked form.
The flavonol miquelianin (Quercetin 3-O-glucuronide) can be found in green beans.
Read more about this topic: Green Bean
Famous quotes containing the word culinary:
“There are many of us who cannot but feel dismal about the future of various cultures. Often it is hard not to agree that we are becoming culinary nitwits, dependent upon fast foods and mass kitchens and megavitamins for our basically rotten nourishment.”
—M.F.K. Fisher (1908–1992)