What are green beans? How to store green beans to keep them fresh

Green beans are another name for soybeans and peas. They are one of my country's important food crops and have a 5,000-year history of cultivation. Green bean seeds have a relatively high nutritional value in the early stages of maturity and contain more vitamins and active proteins. What are green beans? Let's learn more about them below.

Contents of this article

1. What kind of beans are green beans?

2. How to store green beans to keep them fresh

3. Do you need to blanch the green beans before frying them?

What are green beans?

Green beans are another name for soybeans and peas. They are annual climbing herbs belonging to the genus Glycine max in the family Leguminosae. According to the color of their cotyledons, they can be divided into two types: green-skinned green-kernel soybeans and green-skinned yellow-kernel soybeans. Green beans are one of China's important food crops.

The main green bean producing areas in China are the Northeast Plain, the Huanghuai Plain, the Yangtze River Delta and the Jianghan Plain.

Green beans are rich in protein, cellulose, unsaturated fatty acids, soybean lecithin, vitamin A, vitamin C, vitamin B, vitamin K and other nutrients.

Green beans are long and oval in shape, slightly curved and drooping, and yellow-green in color. Green beans are the tender fruits of soybeans, with an oval shape and a green seed coat, and can be eaten as a vegetable.

How to store green beans to keep them fresh

Blanch the green beans in boiling water, pick them up, rinse them with cold water, and store them in the freezer to keep them from spoiling for a long time. Wrap the green beans in plastic wrap and soak them in ice water to extend the shelf life of the green beans. Put the green beans in a cool, ventilated or shaded place to extend the shelf life of the green beans.

Green beans are another name for soybeans and peas. They are one of the important food crops in my country and have a cultivation history of 5,000 years.

Green beans are widely grown in China and are produced in Northeast China, North China, Shaanxi, Sichuan and the lower reaches of the Yangtze River.

The nutritional value of green pea seeds is relatively high in the early stage of maturity. They contain more vitamins and active proteins, which can prevent diseases and slow down the aging of the body.

Do you need to blanch the green beans before cooking?

It is recommended to blanch the green beans before frying. Blanching the green beans first will make them easier to cook and avoid other vegetables being overcooked or overripe when stir-fried with them. After blanching, the green beans only need to be stir-fried for 3-5 minutes.

Fresh bean vegetables contain saponins and lectins, which may cause food poisoning if eaten without being cooked.

Adding a small amount of salt when blanching green beans can keep the fruits and vegetables in a physiological saline solution, thereby slowing down the diffusion of soluble nutrients in the fruits and vegetables and reducing nutrient loss.

Green beans are rich in vitamins and nutrients, especially B vitamins.