Green Beans (common bean)

 salad-of-green-beans-100368051Healthy Benefits

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.

Important Note

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.

Resources

Reinhard, Tonia. Superfoods: The Healthiest Foods on the Planet. Buffalo, NY: Firefly, 2010. Print.