what nutritional value does green beans have?
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Green beans are a good source of vitamins and minerals. Green beans contain many essential vitamins, including folate. One cup of raw green beans contains 33 micrograms (mcg) of folate, almost 10 percent of the daily recommended value. Folate is a B vitamin that helps prevent neural tube defects and other birth defects ...
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NUTRITION IN A CUP One serving of matcha green tea (½ tsp or 1 gr) contains 306mg of protein, 272mg total amino acids, and 50mg of lipids, amongst other nutrients. It also has minerals such as potassium (27mg), magnesium (2.3 mg) calcium (4.2mg), zinc (.
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Green fruits and vegetables are loaded with important vitamins and minerals like vitamin A, vitamin C, potassium, and folate, as well as phytochemicals and fiber. Eating a diet rich in green produce can help … Challenge yourself to eat more green fruits and vegetables.
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Protein: 0.7 grams. Fat: 0.3 grams. Fiber: 2 grams. Vitamin C: 26% of the Daily Value (DV)
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Nutritional highlights Beetroot is of exceptional nutritional value, especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium.
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Green peas contain a decent amount of heart-healthy minerals, such as magnesium, potassium and calcium. Diets high in these nutrients may be helpful for preventing high blood pressure, which is a major risk factor for heart disease ( 19 , 20 , 21 ). They may also have a positive effect on heart health.
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Vitamins and Minerals Pinto beans are a good source of several other micronutrients. Per 1-cup serving: Iron: 20% RDI. Magnesium: 20% RDI.
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When properly cooked, green beans should still have a crisp texture, and a vibrant, bright green color. As discussed above, overcooked green beans can be identified by their drab, olive-green color and their mushy texture. Overcooking can also cause nutrient loss.
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Green beans were highest in cellulose and hemicellulose; potatoes highest in lignin; and carrots highest in pectin. On a wet-weight basis, fresh apples and peaches, fresh-cooked green beans, canned carrots, and canned and frozen potatoes were higher in DF and NDF than other forms of the fruit or vegetable.
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“Ripe green tomatoes are a very good source of vitamins A, C and potassium. They also contain iron, calcium, dietary fiber, magnesium and other minerals,” she said. “One cup of ripe green tomatoes is 41 calories, fat free, nine grams of carbohydrates, including 2 fibers and 7 sugars, and 2 grams of protein.”
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Dark green leafy vegetables are an excellent source of fiber, folate, and carotenoids. These vegetables also contain vitamins C and K and the minerals iron and calcium.
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Green beans help you maintain a healthy weight One cup of raw green beans has just 31 calories , virtually no fat, and only 3.6 grams (g) of sugar.
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Green beans pack abundant amounts of calcium and heart protective flavonoids. Flavonoids are polyphenolic antioxidants that are commonly found in fruits and vegetables.
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Green beans are sometimes referred to as snap beans or string beans. They are a member of the legume family, along with beans and lentils. However, they have significantly fewer carbs than most legumes. A one-cup (125-gram) serving of cooked green beans contains 10 grams of carbs, 4 of which are fiber (31).
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Green beans provide 16% of your total recommended daily intake of vitamin C and 5% of your daily intake of vitamin A. Green beans are a good source of the B vitamins folate, riboflavin, and thiamin, as well as the minerals copper and magnesium.
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Although it is common for green beans to be eaten raw in salads or straight from the garden, green beans are actually mildly toxic when raw. They contain the same toxins and anti-nutrients as mature and dried beans, but in lower concentrations.
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2. Beans: Beans are a remarkably nutritious and heart-healthy food, full of protein, fiber, calcium, and potassium. One cup of beans contains about 15 grams of protein.