Carbohydrate content of green beans

Pro Research Analysisby

Searched over 200M research papers

Analyzed relevant papers

Carbohydrate Content in Green Beans: Key Findings

Carbohydrate Composition in Green Beans (Phaseolus vulgaris)

Green beans (Phaseolus vulgaris) contain several types of carbohydrates, including soluble sugars, starch, pectins (a type of soluble dietary fiber), and neutral detergent fiber (NDF). The total carbohydrate content in whole green bean pods is about 37.75% by weight (377,500 ppm), with significant amounts of dietary fiber (20.8% or 208,000 ppm) also present. This makes green beans a moderate source of carbohydrates, with a notable portion coming from fiber.

Effects of Cooking on Carbohydrate Content

Different cooking methods affect the carbohydrate profile of green beans. All common cooking treatments—steaming, boiling, pressure cooking, and microwave cooking—reduce the concentrations of soluble sugars, starch, and pectins, while increasing the NDF content. Steaming causes the least reduction in carbohydrate content and the smallest increase in NDF, making it the best method for preserving carbohydrates in green beans.

Carbohydrate Content in Processed Green Bean Products

When green beans are used as an ingredient in processed foods, such as puddings, the carbohydrate content can vary depending on the concentration of green bean extract added. For example, a pudding with 30% green bean extract contains about 17.96% carbohydrates. This demonstrates that processed products can still provide a significant carbohydrate contribution, depending on the formulation.

Nutritional Role of Carbohydrates in Green Beans

Green beans are recognized as a source of carbohydrates, protein, fat, vitamins, and minerals. Their carbohydrate content, along with other nutrients, makes them a valuable food for addressing malnutrition and providing balanced nutrition. The presence of both digestible carbohydrates and dietary fiber supports their role in a healthy diet.

Conclusion

Green beans are a moderate source of carbohydrates, with a significant portion as dietary fiber. Cooking methods can reduce the carbohydrate content, with steaming being the most effective at preserving it. Processed green bean products also retain notable carbohydrate levels, making green beans a nutritious option for various diets1458.

Sources and full results

Most relevant research papers on this topic

Effects of various culinary treatments on the carbohydrates content of green beans (Phaseolus vulgaris, L.)

Cooking methods significantly affect the carbohydrate profile of green beans, with steaming having the least impact.

2001·

1citation

·C. D. L. Cruz-Garcı́a et al.

Deutsche Lebensmittel-rundschau

NIR Spectroscopy application to determine the carbohydrate and lipid content in green bean coffee

NIR spectroscopy is a fast, non-destructive method for determining carbohydrate and lipid content in green bean coffee, offering a cost-effective alternative to chemical methods.

2024·

1citation

·P. C. Ayu et al.

IOP Conference Series: Earth and Environmental Science·

DOI

Carbohydrates of spring and winter field beans (Vicia faba L.).

Winter-sown field beans have higher available carbohydrate levels, while spring-sown beans have higher unavailable carbohydrate levels, with Strubes and Ackerperle being exceptions.

1973·

35citations

·P. Pritchard et al.

Journal of the science of food and agriculture·

DOI

Green Beans (Vigna Radiata L.): Nutrients and Processed Products as Additional Food to Overcome the Malnutrition

Green beans and their processed products, such as cookies, contain various nutrients and can help overcome malnutrition in Indonesia.

Systematic Review

2024·

5citations

·Chrisye Ririn Lande et al.

BIO Web of Conferences·

DOI

In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size

Green bean varieties and pod size significantly influence mineral availability, with Cleo and Strike showing higher dietary fiber and ash content, while Sentry has the highest mineral content.

1998·

34citations

·C. Martı́nez et al.

Journal of the Science of Food and Agriculture·

DOI

Calibration of Proximate Content of Arabica Sidikalang Green Bean Coffee Using NIRS and PLS

The NIRS method can rapidly determine water, lipid, and carbohydrate content in Sidikalang Arabica green bean coffee, with a moderately accurate calibration model.

2023·

2citations

·Melva Lianur Ritonga et al.

Journal of Sustainable Agriculture and Biosystems Engineering·

DOI

Proximal and mineral composition analysis of castilla squash seeds (C. moschata), green pea (P. sativum) and green bean (P. vulgaris) for use in 4.0 Agribusiness

Castilla squash seeds, green peas, and green beans have adequate macronutrient and micronutrient compositions, enabling their use in creating natural or synthetic foods that can change the future.

2022·

0citations

·Selena R. Martínez Betancourt et al.

Agro Productividad·

DOI

THE CHEMICAL CHARACTERISTICS OF ARABICA AND ROBUSTA GREEN COFFEE BEANS FROM GEOPARK RINJANI, INDONESIA

Green coffee beans from Geopark Rinjani, Indonesia, show significant differences in moisture, ash, protein, and caffeine contents, with Robusta beans having a slightly lower pH and higher caffeine content.

2023·

9citations

·Zainuri et al.

BIOTROPIA·

DOI

Study of physicochemical properties and nutritional quality in different varieties of beans consumed in Mexico

Beans provide significant nutritional benefits to consumers, with green beans excelling in physicochemical properties and micronutrient content compared to grain varieties.

2017·

10citations

Nova Scientia·

DOI

Analisis Mutu Minuman Sari Kacang Hijau ( Phaseolus Radiates L)Dengan Berbagai Jenis dan Konsentrasi Bahan Penstabil

The addition of CMC and carrageenan stabilizers significantly improves the protein content, crude fiber content, and viscosity of green bean juice, with the best results achieved at 0.15% carrageenan concentration.

2019·

0citations

·Septianti Erina et al.

Try another search

AI bias mitigation techniques

causes of chronic cough

gabapentin efficacy

rainbow formation physics

digital economy measurement methods

scientific consensus in climate change