Common bean

Zoom on carbohydrates

• The carbohydrate content of raw green beans (4.14 g per 100 g) is slightly lower than the average amount found in raw vegetables (4.45 g per 100 g). Cooked green beans are low in sugar* as they contain no more than 5 g per 100 g.
• Their carbohydrates are mainly fructose (1.04 g per 100 g), glucose (0.99 g per 100 g) and sucrose (0.45 g per 100 g).

Zoom on fibres

• The fibre content of raw green beans (2.85 g per 100 g) is significant. It is also higher than the average amount found in raw vegetables (2.43 g per 100 g).

Zoom on proteins

• The protein content of raw green beans (1.85 g per 100 g) is almost equivalent to the average amount found in raw vegetables (1.87 g per 100 g).

Zoom on lipids

• Raw green beans are fat-free* as they contain less than 0.5 g per 100 g.

Zoom on minerals and trace elements

• Raw green beans contain significant amounts of manganese and potassium. In fact, they provide the equivalent of:
  • 11.50% of DRVs for manganese, i.e. 0.23 mg per 100 g,
  • 11.20% of DRVs for potassium, i.e. 224 mg per 100 g.
• The other minerals and trace elements are present in quantities representing less than 8% of DRVs.

Zoom on vitamins

• Raw green beans are a source of:
  • vitamin B9, as they provide the equivalent of 24.25% of DRVs, i.e. 48.50 µg per 100 g;
  • vitamin K1, as they provide the equivalent of 19.20% of DRVs, i.e. 14,40 µg per 100 g ;
  • vitamin C, as they provide the equivalent of 17% of DRVs i.e. 13.60 mg per 100 g.
• The other vitamins represent less than 9% of DRVs.

*Calculation made: Beta Carotene / 6 + retinol 

Zoom on polyphenols

• Polyphenols are substances with an antioxidant effect.
• Raw green beans have a low content of total polyphenols. They consist of 69.64% flavonols and 30.36% flavanols, from the flavonoid family.

Zoom on carbohydrates

• The carbohydrate content of cooked green beans (3.39 g per 100 g) is lower than the average amount found in cooked vegetables (4.85 g per 100 g). This means that cooked green beans are low in sugar* as they contain no more than 5 g per 100 g.
• They are mainly in the form of fructose (1.10 g per 100 g), glucose (0.90 g per 100 g) and lactose (0.50 g per 100 g).

Zoom on fibres

• Cooked green beans are a source of fibre*, providing 3.20 g per 100 g.
• This amount is higher than the average quantity found in cooked vegetables (2.89 g per 100 g).

Zoom on proteins

• The protein content of cooked green beans (1.75 g per 100 g) is lower than the average amount found in cooked vegetables (2 g per 100 g).
• Among the identified proteins, lectin, specific to glucuronic acid and galacturonic acid, was isolated from bean seeds (Sharma, 2010).

Zoom on lipids

• Cooked green beans are fat-free* as they contain less than 0.5 g per 100 g.

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. 

 

Zoom on minerals and trace elements

• Cooked green beans contain a significant amount of potassium as they provide the equivalent of 13% of DRVs, i.e. 260 mg per 100 g.
• The trace element best represented in green beans is manganese, as it represents 9.50% of DRVs, i.e. 0.19 mg per 100 g.
• The other minerals and trace elements are present in quantities representing less than 8% of DRVs.

Zoom on vitamins

• Cooked green beans are a source of vitamin B9 as they provide the equivalent of 24.75% of DRVs, i.e. 49.50 µg per 100 g.
• The second best represented vitamin is vitamin A, of the carotenoid family, as it is present in a quantity equivalent to 8.48% of DRVs, i.e. 67.83 µg per 100 g.
• The content of the other vitamins represents less than 7% of DRVs.

*Calculation made: Beta-Carotene / 6 + retinol 

Zoom on polyphenols

• Polyphenols are substances with an antioxidant effect.
• Cooked green beans are low in total polyphenols. They are mainly in the form of flavonols, from the flavonoid family.

According to the definitions of nutrition claims as set out in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of cooked green beans, the following claims may be used:

NUTRITION CLAIMS OF COOKED GREEN BEANS

• Low in energy (100 g of cooked green beans provide less than 40 kcal)
• Fat-free (100 g of cooked green beans contain less than 0.5 g of fat)
• Low in sugar (100 g of cooked green beans contain less than 5 g of sugar)
• Source of fibre (100 g of cooked green beans provide more than 3 g of fibre)
• Source of vitamin B9 (100 g of cooked green beans provide the equivalent of more than 15% of DRVs)

HEALTH CLAIMS (for a consumption of 100 g of cooked green beans)

Folates or vitamin B9

• Folates contribute to:
  • maternal tissue growth during pregnancy,
  • normal amino acid synthesis,
  • normal blood formation,
  • normal homocysteine metabolism,
  • normal psychological function,
  • normal function of the immune system,
  • reduction of tiredness and fatigue.

• Folates have a role in the process of cell division.