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The bean arrived in Europe, becoming part of our gastronomy, from the American continent, specifically from Central and South America, in the 16th century. It belongs to the Fabaceae family and is considered a vegetable and a legume at the same time. It is considered a vegetable when it is green and a legume when it is dry.
We mainly find two varieties of green beans; the flat ones, which are characterized by having a more intense flavor and the thin and round ones with a milder flavor.
The bean arrived in Europe, becoming part of our gastronomy, from the American continent, specifically from Central and South America, in the 16th century. It belongs to the Fabaceae family and is considered a vegetable and a legume at the same time. It is considered a vegetable when it is green and a legume when it is dry.
We mainly find two varieties of green beans; the flat ones, which are characterized by having a more intense flavor and the thin and round ones with a milder flavor.
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The bean arrived in Europe, becoming part of our gastronomy, from the American continent, specifically from Central and South America, in the 16th century. It belongs to the Fabaceae family and is considered a vegetable and a legume at the same time. It is considered a vegetable when it is green and a legume when it is dry.
We mainly find two varieties of green beans; the flat ones, which are characterized by having a more intense flavor and the thin and round ones with a milder flavor.
Properties of the bean
We mainly find two varieties of green beans; the flat ones, which are characterized by having a more intense flavor and the thin and round ones with a milder flavor.
Food with a high percentage of water (90%) and a low fat content (0.6%), so it has a low caloric index (35cal/100g).
It contains carbohydrates, fiber, amino acids and a small amount of protein.
Great source of minerals and vitamins. Above all, it is rich in Vitamins A, C, K and group B, such as B1, B2, B3, B6, B9 and in minerals such as molybdenum, magnesium, iron, potassium, copper, calcium and phosphorus.
Benefits of the bean
- Antioxidant par excellence that helps counteract the negative effects of free radicals and slow down cell aging.
- It has anti- inflammatory properties and is responsible for maintaining our immune system at an optimal level.
- Easily digestible, which help us regulate intestinal transit, relieving constipation and keeping us satiated.
- Contributes to the maintenance of bones, improving bone density at maturity.
- It supports our cardiovascular system, reducing hypertension and protecting the heart.
- Controls sugar and cholesterol, slowing the absorption of sugar from food and facilitating the elimination of cholesterol.
- Considered a natural diuretic, it favors the elimination of excess fluid in the body. Therefore, it is recommended in cases of hypertension, gout, kidney stones or in disorders of the urinary tract such as cystitis.
- Fundamental in diets during the gestation period and even in lactation, since its nutritional contribution contributes both to preventing diseases and to favoring the development of the fetus.
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