Vegetable
Pod
Green Bean pod is the seed vessel—eaten young when tender, or shelled when fibrous. String tough seams if needed; cook edible pods briefly to keep snap. Cold product sears better—pat surfaces dry and do not crowd the pan.
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Characteristics
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 20.9 mg
- Salt 0.05 g
- Total Carbohydrate 6.74 g
- Dietary Fibre 2.44 g
- Total Sugars 3.13 g
- Complex / starch 1.95 g
- Protein 1.88 g
- Water 92.6 g
- Energy 33.9 kcal
- Water 92.6 g
- Carbohydrates 6.74 g
- Protein 1.88 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 74.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.62 mg
- Vitamin B5 — Pantothenic Acid 0.31 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 29.9 µg
- Vitamin C 2 mg
- Vitamin E 0.39 mg
- Vitamin K 24.2 µg
- Minerals 292 mg
- Major Minerals 291 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.62 · vitamin-b5-pantothenic-acid: 0.31 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 29.9 · vitamin-e: 0.39 · vitamin-k: 24.2 ·
Minerals
Pod of Green Bean: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made green bean a year-round kitchen staple in many regions, including named pod portions.
Cooks bought prepped forms of green bean for speed while markets still sold whole produce, including named pod portions.
Cold storage and transport made green bean a year-round kitchen staple in many regions, including named pod portions.