Green beans < Back to Food for Thought Green beans are the immature pods of navy and kidney beans, harvested when the seeds are still soft and small. There are two major types, French or common beans, and runner or climbing beans. Nutrition information Green beans contain vitamin C and several of the B-vitamins including folate. They are also a non-dairy source of calcium that appears to have comparable bioavailability to that of milk, although the amount they contain is much less.   Green beans also contain the flavonoid quercetin, which is a powerful antioxidant, and a natural anti-histamine and anti-inflammatory. Cooking tips • Steam, stir-fry or microwave green beans for about 3-5 minutes until cooked, but still crisp to maintain their nutrients. • If serving cold, plunge green beans into iced water after cooking to retain thier colour. • Serve as a side with dips, casseroles and soups. • Add chopped green beans to frittatas, quiche, pies and salads.     ^ Back to top