Beans, snap, green, cooked, boiled, drained, without salt
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
Snap beans, also known as green beans, are vibrant, crisp-tender pods that offer a fresh, grassy sweetness when boiled. Their texture is a delightful balance of snap and softness, with a mild, earthy flavor that complements a wide range of dishes. Nutritionally, they are a low-calorie, high-fiber vegetable, providing a good source of vitamins and minerals without adding significant fat or protein.
💚 Why it's loved
People love snap beans for their satisfying crunch and versatile, mild flavor that absorbs seasonings beautifully. They are a staple in many cuisines, from Southern U.S. comfort food to Asian stir-fries, and are cherished for their ability to add freshness and texture to any meal.
⚠️ Watch-outs & how to enjoy it better
Some may find boiled snap beans too soft or bland if overcooked, and they can cause digestive discomfort like bloating due to their fiber content. To counteract this, pair them with protein or healthy fats (like olive oil or nuts) to slow digestion, and cook them al dente to retain texture. If you have sensitive digestion, start with smaller portions and gradually increase intake.
Key benefits
- Low in calories and fat, making them ideal for weight management.
- Rich in dietary fiber, which supports digestive health and satiety.
- Provides vitamin C and vitamin K, essential for immune function and bone health.
- Contains antioxidants like flavonoids and carotenoids that help combat oxidative stress.
- A good source of folate, important for cell growth and metabolism.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Snap beans were first cultivated in Central and South America and were introduced to Europe in the 16th century, where they became a staple in many cuisines.
Full nutrition (scales with serving)
| Water | 89.2 g |
| Energy | 35.0 kcal |
| Energy | 147 kj |
| Protein | 1.9 g |
| Total lipid (fat) | 0.28 g |
| Ash | 0.73 g |
| Carbohydrate, by difference | 7.9 g |
| Fiber, total dietary | 3.2 g |
| Total Sugars | 3.6 g |
| Calcium, Ca | 44.0 mg |
| Iron, Fe | 0.65 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 29.0 mg |
| Potassium, K | 146 mg |
| Sodium, Na | 1.0 mg |
| Zinc, Zn | 0.25 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.28 mg |
| Selenium, Se | 0.20 ug |
| Vitamin C, total ascorbic acid | 9.7 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.10 mg |
| Niacin | 0.61 mg |
| Pantothenic acid | 0.07 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 33.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 33.0 ug |
| Folate, DFE | 33.0 ug |
| Choline, total | 16.9 mg |
| Betaine | 0.10 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 32.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 380 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 633 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 641 ug |
| Vitamin E (alpha-tocopherol) | 0.46 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 47.9 ug |
| Fatty acids, total saturated | 0.06 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.05 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.01 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.01 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.14 g |
| PUFA 18:2 | 0.06 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
| Tryptophan | 0.02 g |
| Threonine | 0.08 g |
| Isoleucine | 0.07 g |
| Leucine | 0.12 g |
| Lysine | 0.09 g |
| Methionine | 0.02 g |
| Cystine | 0.02 g |
| Phenylalanine | 0.07 g |
| Tyrosine | 0.04 g |
| Valine | 0.09 g |
| Arginine | 0.08 g |
| Histidine | 0.04 g |
| Alanine | 0.09 g |
| Aspartic acid | 0.27 g |
| Glutamic acid | 0.19 g |
| Glycine | 0.07 g |
| Proline | 0.07 g |
| Serine | 0.10 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Are snap beans the same as green beans?
Yes, snap beans and green beans are often used interchangeably, though 'snap beans' specifically refers to varieties that are tender enough to snap when broken.
How should I store cooked snap beans?
Store cooked snap beans in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid overcooking.
Can snap beans be eaten raw?
Yes, snap beans can be eaten raw, especially when they are young and tender. They add a crisp, fresh element to salads and snacks.