Green beans · Ingredient encyclopedia
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Ingredient encyclopedia

Green beans

The immature pods of common beans, a crop domesticated in the Americas.

Cook it tonight ↓
Dry-Fried Green Beans
From our recipe: Dry-Fried Green Beans

US season & availability

US seasonal focus: summer into fall; timing varies by region.

How to choose

Look for crisp pods without shriveling or brown spots.

How to store

Refrigerate uncut vegetables in the produce drawer; keep cut pieces covered and cold.

Prep with confidence

Trim stem ends and cook through; do not rely on green color alone to judge doneness.

Nutrition reference · per 100 g

Food form in this reference: Raw edible portion

Values are for 100 g of the USDA reference food named below, not a serving or the recipe shown. Raw/cooked state, edible portion, variety and brand matter. Missing values are omitted, never treated as zero.

100 g is a comparison basis, not a suggested portion — especially for salt, oil, spices and sweeteners.

Fat
0.22 g
Protein
1.83 g
Fiber
2.7 g
Sodium
6 mg
Carbohydrate
6.97 g
Energy
31 kcal
More reported vitamins & minerals
Calcium
37 mg
Potassium
211 mg
Vitamin C
12.2 mg
Iron
1.03 mg
Vitamin A (RAE)
35 µg RAE

USDA reference food (original record): Beans, snap, green, raw
USDA FoodData Central · SR Legacy · FDC ID 169961 · 100 g

Sources & editorial method →

Cook it tonight

Every recipe below lists this ingredient. Read the recipe for its exact form, amount, equipment and allergens.

More recipes using this ingredient (2)

Put a table together

A slow Sunday, an autumn table

Sweet mustard and roasted vegetables bring warmth; lemony beans and almonds add crunch. Apple and cinnamon finish the meal without another rich sauce.

A menu suggestion, not a single recipe. Each dish keeps its own yield and cooking instructions.

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