Green beans ( which can also be yellow or purple) are harvested ar an immature stage. Both the tender pods and the small soft seeds are eaten. In the shelled varieties only the seeds are eaten. Some, such as lima beans, are harvested while they are still tender; others are left to mature (se legumes). Most pod beans, snap beans, Italian green bveans, long Chinese beans, purple and yellow wax beans, and green beans can be eaten raw. More commonly, thsy are steamed or boiled. Shelled beans should always be cooked; they then can served hot or cold.
lIMA BEANS AND FAVA BEANS ARE A GREAT SOURCE OF PROTEIN, PROVIDING ABOUT 7G PER HALF CUP SERVING. The same size serving of baby or green lima beans contains 2mg of iron, more than twice as much as in favas and four times the amount in 1/2 cup of green snap beans. All of these varieties are a good source of folate and viatmins A and C. The shelled beans have more thiamine, vitamin B6, potassium, and magnesium; the soluble fiber in shelled beans may be lower in choleterol but the presence of carbohydrates such as raffinose may also cause Flatulence.
WARNING: Some Mediterranean people lack an enzyme needed to protect red blood cells from damage by vicine, a toxic substance in fava beans that couses a typr of anemia. People taking monoamine oxidase (MAO) inhibitors to treat depression should avoid fava beans; the combination can raise your blood pressure.
*High in folate and vitamins A and C.
*Mature (shelled) beans are high inprotein and iron.
*Shelled beans can cause flatulence.
*Fava beans are toxic to some people.