Beans, snap, green, canned, regular pack, drained solids
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
These are crisp, tender green beans harvested at a young stage, then preserved in a canning liquid that gives them a distinct, slightly salty, and vegetal flavor. Their texture is pleasantly firm yet yielding, with a characteristic snap that holds up well in both hot and cold dishes. Nutritionally, they are a very low-calorie source of plant-based protein and carbohydrates, making them a light, nutrient-dense addition to meals.
💚 Why it's loved
People love them for their satisfying crunch and mild, fresh flavor that readily absorbs dressings and seasonings. Their incredible versatility makes them a staple in everything from simple salads to complex casseroles, and they are a nostalgic component of classic American comfort food.
⚠️ Watch-outs & how to enjoy it better
The primary concern is often the added sodium from the canning brine, which can contribute to excessive salt intake. To counteract this, simply rinse the beans thoroughly under cold water before use. For those monitoring blood sugar, pairing them with a source of protein or healthy fat can help create a more balanced meal.
Key benefits
- Excellent low-calorie volume food for weight management
- Provides plant-based protein and essential carbohydrates
- Convenient, shelf-stable, and ready-to-eat year-round
- Source of vitamins like Vitamin K and folate
- Versatile ingredient for quick meal preparation
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'snap' in their name originally referred to the sound a perfectly fresh bean pod made when broken in half, a quality preserved remarkably well in high-quality canned versions.
Full nutrition (scales with serving)
| Water | 93.6 g |
| Energy (Atwater General Factors) | 24.0 kcal |
| Energy (Atwater Specific Factors) | 20.0 kcal |
| Energy | 21.0 kcal |
| Energy | 86.0 kj |
| Nitrogen | 0.17 g |
| Protein | 1.0 g |
| Total lipid (fat) | 0.39 g |
| Ash | 0.89 g |
| Carbohydrate, by difference | 4.1 g |
| Sugars, Total | 1.3 g |
| Sucrose | 0.00 g |
| Glucose | 0.65 g |
| Fructose | 0.64 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 36.0 mg |
| Iron, Fe | 0.78 mg |
| Magnesium, Mg | 12.7 mg |
| Phosphorus, P | 23.0 mg |
| Potassium, K | 97.0 mg |
| Sodium, Na | 282 mg |
| Zinc, Zn | 0.19 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.18 mg |
FAQ
Are canned green beans as nutritious as fresh?
Canned green beans retain most of their vitamins and minerals, though some water-soluble nutrients like Vitamin C may be reduced. Their main nutritional difference is often higher sodium content from the brine. Rinsing them can reduce sodium by about 40%.
Why are my canned green beans mushy?
This is typically due to overcooking. Canned beans are already fully cooked; they just need to be heated through. Add them at the end of a recipe or simply warm them in a pan with a little butter or oil to preserve texture.
Can I use the liquid from the can?
The liquid, or 'aquafaba,' is starchy and salty. It's not usually used for drinking but can be added to soups or stews to boost thickness and flavor, provided you adjust the recipe's overall salt level accordingly.