- Vitamin A
- Vitamin B2 (Riboflavin)
- Vitamin B3 (Niacin)
- Vitamin C
- Vitamin K
Disease Prevention and Risk Reduction
A 2008 article in the Journal of Food Science reported that antioxidant content in frozen and cooked green beans was still excellent, although excessive boiling did reduce vitamin C content. The potassium, vitamin C, folate, carotenoids and fiber all provide protection against heart disease and stroke.
As part of a diet containing five specific vegetables, green beans reduce asthma symptoms in children according to a 2007 study in Pediatric Allergy and Immunology.
Feeding mice a diet containing green beans and three other vegetables inhibited atherosclerosis in a 2006 study.
Short cooking methods such as steaming or roasting will best preserve the high vitamin C content. To enhance the body’s absorption of the plentiful iron in the vegetable, add acidic ingredients such as lemon juice or diced tomato.
Reinhard, Tonia. Superfoods: The Healthiest Foods on the Planet. Buffalo, NY: Firefly, 2010. Print.