Know what’s on your plate
Green snap beans
Calories & nutrition facts
cooked, boiled, drained, with salt
Nutrition facts
Per 100 g% DV- Calories 35 kcal —
- Protein 1.9 g 4%
- Carbohydrate 4.7 g 2%
- Fat 0.3 g 0%
- Saturated fat 0.1 g 0%
- Fibre 3.2 g 11%
- Sugars 3.6 g —
- Sodium 239 mg 10%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 35 µg 4%
- Vitamin C 9.7 mg 11%
- Vitamin D 0 µg 0%
- Vitamin E 0.46 mg 3%
- Vitamin K 47.9 µg 40%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.1 mg 7%
- Niacin (B3) 0.61 mg 4%
- Pantothenic acid (B5) 0.07 mg 1%
- Vitamin B6 0.06 mg 3%
- Folate (B9) 33 µg 8%
- Vitamin B12 0 µg 0%
- Choline 16.9 mg 3%
Minerals
- Calcium 44 mg 3%
- Iron 0.65 mg 4%
- Magnesium 18 mg 4%
- Phosphorus 29 mg 2%
- Potassium 146 mg 3%
- Zinc 0.25 mg 2%
- Copper 0.06 mg 6%
- Manganese 0.29 mg 12%
- Selenium 0.2 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 35 | 1.9 g | 4.7 g | 0.3 g |
| 1 × cup | 125 g | 44 | 2.4 g | 5.9 g | 0.4 g |
| 2 × cup | 250 g | 88 | 4.7 g | 12 g | 0.7 g |
| ½ × cup | 62.5 g | 22 | 1.2 g | 2.9 g | 0.2 g |
| 3 × cup | 375 g | 131 | 7.1 g | 18 g | 1.1 g |
| 4 × cup | 500 g | 175 | 9.5 g | 23 g | 1.4 g |
Similar foods
- Green beanscanned28 kcal / 100 g
- Green runner beanor dwarf, seeds with pod, fresh, boiled, drained, no salt added34 kcal / 100 g
- French beansraw25 kcal / 100 g
- Yellow snap beanfrozen, cooked, boiled, drained, with salt28 kcal / 100 g
- Italian green or yellow snap beansboiled, drained35 kcal / 100 g
- Snap beanscanned, all styles, seasoned, solids and liquids16 kcal / 100 g
- Winged beansgoa bean, green, boiled, drained, with salt37 kcal / 100 g
- Yellow beansmature seeds, cooked, boiled, with salt144 kcal / 100 g
- Common beanscooked, drained, without oil, with salt133 kcal / 100 g
- Broadbeansfresh, boiled, drained, with salt62 kcal / 100 g
Questions about Green snap beans
How do you cook green snap beans so they stay crisp?
Trim the ends and steam them for 4–6 minutes, or boil them for 3–5 minutes, until bright green and just tender. Drain well; tossing them with butter, olive oil or a little lemon helps keep them from tasting watery.
Do you need to top and tail green snap beans?
Snap or slice off the stem end; the narrow tail is edible, so you can leave it on. If the beans have a tough string along the seam, pull it away as you trim.
How should you store green snap beans?
Keep them unwashed in a loose or perforated bag in the fridge, and use them within about 3–5 days. Wash and trim them just before cooking; blanching for 2–3 minutes and freezing them in a sealed bag works well for longer storage.
Can you eat green snap beans raw?
Yes: wash them well, trim the stem ends and eat them whole or sliced into salads. They are crunchier and less tender raw, so very large or older beans are usually nicer cooked.
What dishes are green snap beans used in?
They work in a Niçoise salad with potatoes, egg and tuna, or in a simple side dish with garlic and toasted almonds. Add them to a stir-fry near the end so they keep some bite.
Can you use green snap beans instead of asparagus?
Yes, especially as a side dish: trim the beans and steam or roast them until just tender. They are thinner and usually need less cooking time than asparagus, so start checking early.
Are green snap beans high in vitamin K?
Yes. A 100 g portion provides 47.9 µg of vitamin K.
Source: USDA FoodData Central 169321 · per 100 g · carbohydrate per EU label, fibre excluded
