Vegetable
Shelled
Shelled of Green Bean is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of green bean: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Wipe pans of excess fat before deglazing if you want a bright sauce.
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Characteristics
Preparations
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 0.02 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 19.6 mg
- Salt 0.05 g
- Total Carbohydrate 6.98 g
- Dietary Fibre 2.39 g
- Total Sugars 3.07 g
- Complex / starch 2.02 g
- Protein 0.39 g
- Water 90.9 g
- Energy 3.44 kcal
- Water 90.9 g
- Carbohydrates 6.98 g
- Protein 0.39 g
- Fat 0.02 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Omega-3 0.02 g
- Vitamins 73.8 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 29.7 µg
- Vitamin C 2 mg
- Vitamin E 0.39 mg
- Vitamin K 24 µg
- Minerals 349 mg
- Major Minerals 348 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: 29.7 · vitamin-e: 0.39 · vitamin-k: 24 ·
Minerals
Shell is largely mineral; edible value is minimal except as calcium source when finely prepared.
History
Cold storage and transport made green bean a year-round kitchen staple in many regions, including named shelled portions.
Cooks bought prepped forms of green bean for speed while markets still sold whole produce, including named shelled portions.
Cold storage and transport made green bean a year-round kitchen staple in many regions, including named shelled portions.