GREEN BEAN
ORIGINS
Native to Mexico and Guatemala, the green bean (Phaseolus vulgaris) or young bean pod was introduced in Europe after Christopher Columbus discovered America.

GREEN BEAN CULTIVATION
Production of green beans in Italy is around 250,000 tons. The most important regions for this garden vegetable are Campania (which provides around 19% of the national product), Venetia (15%), Sicily (11%), Latium (9%) and Apulia (5%).
The most widespread crop varieties are the Tema, Brio, Xera, Bronco and Nerina.

THE GREEN BEAN CALENDAR

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

FEATURES OF THE GREEN BEAN
Green or wax beans are the young pods of the bean plant, an annual, with a fairly shallow tap-root and white, pink or violet flowers grouped into racemes.
The biological cycle of the bean is quite short, and in some crops no more than 60 days.
This crop requires level, well-drained and fertile soil, with a modest content of organic substance. Those rich in salt and boron are to be avoided.
In order to provide high yield and excellent quality pods, the bean requires a constant level of moisture in the soil.
The most critical moment is during flowering and the growing phase of the pods: ideal water availability during this period not only ensures good setting, but also encourages the development of perfectly shaped, non-stringy pods.

CONSUMPTION AND STORAGE
A leguminous plant, like beans, green beans are rich in mineral salts. Besides nourishing and refreshing the gastrointestinal system, they are strongly diuretic. Their high content of vitamin A, proteins and potassium makes them especially suitable for heart disease, and they are also recommended in cases of gout and rheumatism.
Cooked green bean purée is used in cosmetics for skin nutrient masques.
Rich with potassium, phosphorous and calcium, green beans are generally boiled before eating. They need to be cooked only briefly (no more than 10 minutes), then immersed in cold water for a few seconds to keep them green and firm. However, steaming is the best cooking method in order to fully enjoy their flavor and take full advantage of their properties.
Small, thin green beans are preferable. When fresh, they should crack sharply and cleanly, issuing a drop of water.
Green beans may be stored for 5-10 days at a temperature of 7-10 °C and a relative humidity of 85-90%.


NUTRITIONAL AND ENERGY INFORMATION FOR GREEN BEAN
(100 grams of product)

Edible part 95 % Water 90.5 g Proteins 2.1 g Lipids 0.1 g Glucides 2.4 g Fiber 2.9 g Energy 17 kcal

Sodium 2 mg Potassium 280 mg Iron 0.9 mg Calcium 35 mg Phosphorus 48 mg Niacin 0.8 mg Vitamin C 16 mg

Source: National Nutrition Institute

RECIPE

Green Beans with Yogurt

Ingredients for 4 people: 500 g green beans, 100 g yogurt, 2 tablespoons extra-virgin olive oil, the juice of half a lemon, the grated rind of 1 lemon, 1 tablespoon chopped basil, chili pepper and salt.

Clean and trim the beans, then set them to boil. Drain them while still crisp, let cool and place in a salad bowl. Add the yogurt, olive oil, lemon juice and zest, salt, chili pepper and basil. Mix well and serve.

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