Green beans juice

Green beans, also called snap beans or string beans. Green beans can be juiced and have a mild sweet taste.

Green beans are members of the common bean family, Phaseolus vulgaris, and are a popular part of diets around the world.

Beans are high in fiber, averaging around 5–8 grams per serving. They also have a very low glycemic index (GI). Low-GI foods raise blood sugar slowly, which is important for managing diabetes.

The legumes are full of antioxidants, including vitamin C, flavonols, quercetin, and kaemferol. These antioxidants fight free radicals in the body, which helps to reduce cell damage and may help to lower your risk of certain health conditions.

They are also high in carotenoids such as lutein, zeaxanthin and beta-carotene. In terms of minerals, green beans can be a good source of calcium, silicon, iron, manganese, potassium, and copper.
Green beans juice

Vegetable of green and wax bean

Canned green beans and canned wax beans are the foods prepared form succulent pods of fresh bean or wax bean plants conforming to the characteristics of Phaseolus vulgaris L. and Phaseolus coccineus L.

Such food is so processed by heat, in an appropriate manner before or after being sealed in a container as to prevent spoilage.

Wax beans are so called because of their waxy yellow color. There is little difference in nutritional value of the two types of beans, but green beans are better known.

Green beans are often called snap beans or string beans, though modern varieties are almost stingless. Today, the string has been bred out of most beans, it may still find it in wax beans and in haricots verts, the true French green beans.

Cooking reduces the amount of vitamin C in green beans and wax beans but does not affect the vitamin C, which is insoluble in water and stable at normal cooking temperature.
Vegetable of green and wax bean