Green beans deliver iron vitamin C, beta-carotene, potassium and fiber.

 

Nutrition Facts:

• Good Source of Vitamin C
• Good Source of Folate
• 40 calories/cup

Selection and Preparation:

• It is best to handpick green beans from a market that sells them loose. To ensure uniform cooking time, select beans of similar size and shape. Choose slender beans (no thicker than a pencil) that are crisp and free of blemishes. The beans should be a bright green color. Do not purchase beans that are stiff or have the seeds visible through the pod because those beans will be tough.
• Wash beans thoroughly in clear, cool water. Beans can be cooked whole, cut crosswise or diagonally, or French-cut (i.e., cut along the length of the bean). If you want sweet tasting, crisp fresh beans - cut them as little as possible. Cut older, more mature beans in the French style (i.e., lengthwise).

Tips:

Green beans make great additions to salads and pastas and are delicious served raw with a side dip.  You can also try the Green Bean Salad recipe.

Image © 2009 HMR 

This entry was posted on Thursday, May 7th, 2009 at 9:05 am and is filed under Produce Picks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.