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Snap Into A Healthy Snack
July 2007Known as green beans or snap beans, many varieties are grown in Florida. The most common types are bush beans and pole beans. The yellow waxed beans should also be considered in this group. Snap beans are really the seed or pod of a leguminous plant. The entire bean in eaten as compared to peas, which usually are separated from the pod. This vegetable is "all American," having originated in Central and South America. It adapts well to a variety of climates and Florida's unique climate has made it a heavy producer of snap beans during the winter and spring months. Florida leads the nation in the production of snap beans, growing 46 percent of the nation's green beans.
Choose snap beans that are firm but tender, crisp, free from scars and reasonably well shaped. As the name implies, a good fresh snap bean snaps readily when broken. Pods containing immature seeds are the most desirable. Length is generally unimportant if the beans meet requirements for quality, although they are usually 5-6 inches in length. The seeds are larger in pole beans since it is a broader bean than the bush beans. It should still be snapped even though some of the beans will fall out the pods.
Snap beans should be kept cool and protected from moisture loss until ready to use. Washing the beans before storage gives them a little extra moisture and helps to keep them fresh. Place in a storage bag at a temperature of 45-50 degrees F. Chilling injury can develop if beans are stored below 40 degrees F.
One cup cooked, fresh snap beans contain only 30 calories, no fat, sodium or cholesterol and are a good source of dietary fiber. It contains 93 percent water, 2 gm protein, 63 gm calcium, 8 mg iron, 680 IU vitamin A and 15 mg vitamin C.
Snap beans are one of Florida's favorite vegetables. Their versatility and wide acceptability make them popular in salad, casseroles, and soups and as a vegetable accompaniment. Served plain or fancy, snap beans are delicious and nutritious.
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