1 c raw (3.8 oz, 110 g)
Calories from fat 0
Total fat 0g
Total carbohydrate 8g
Dietary Fiber 4g
Vitamin A 15%
Vitamin C 30%
source of thiamin, riboflavin, niacin, vitamin B6, magnesium, potassium, and
phosphorus, folate, and manganese.
Season- early spring to mid-summer
different varieties have different sizes, some thin, some thick, most are
Selecting- choose beans that are crisp and tender,
avoid those that are wrinkled and discolored.
best used immediately, but can be refrigerated up to 1 week, depending on
Refrigerate- keep dry and refrigerate in a plastic bag
Freeze- rinse, dry, and trim off the ends before freezing.
The taste and texture will be much different than fresh green beans, but can
still be good.
Rinse green beans under cold water. Pat dry with a paper towel. Discard any discolored or limp
||Line up the ends and
trim them off with a knife.
They can be frozen at this point.
Freezes well in plastic zipper-lock bags.
|Bring a medium pot of water to a boil.
Add 1 1/2 t salt.
Add the beans, cover and boil until just tender,
about 5 minutes.