Green beans: what it is, benefits, types, properties, how to make it and more!

The pod, or snap bean, is a leguminous plant originating in South America that belongs to the same family as the bean, in all its variants, lentils, fava beans, peas, okra and a few others.

Just like its “cousins”, which extend over more than 150 variables, the pod is an extremely nutritious vegetable. Even the vegetables of the Phaseolus vulgaris family are often recommended for daily consumption by nutritionists, as is the case with lentils and beans, for example.

The reason for such a high level of consumption recommendation is the irreplaceable properties of this class of legumes. In addition, it is worth noting that both grains and vegetables of other formats, which make up this family, are quite easy to grow.

This article was made with the intention of informing the reader everything he needs to know about the pod. Its origin, properties, benefits, forms of consumption and much more. It’s really worth reading on!

To start our article in the best possible way, we have gathered four topics that explain the origin, characteristics, properties and types of the pod. Follow!

The pod is a leguminous member of the same family that contains the beans, peas and okra. Different from many of its “cousins”, the pod is harvested still green, and its grains are protected by a “cover” that is also edible. Thus, the vegetable takes on a dark green “straw” shape.

In terms of flavor, the pod has a very soft touch, but retains a crunch that makes it part of several dishes, especially vegan salads. In addition, the pod is also used as a seasoning by many chefs and cooks in general.

Currently, it is possible to find the pod in its fresh state in supermarkets, specialized stores and street markets around the world. However, its origin probably occurred in the soil of the forests and wetlands of South America, Central America and the Caribbean.

Indeed, it was precisely its experimentation in soils located in humid regions that turned the pod into this versatile food that is sold and consumed all over the world. Because of its variants, this legume can be cultivated even in semi-arid soils, found in the interior of the Brazilian Northeast.

All the acclaimed and proven benefits of the pod come from its immense range of properties. Like most vegetables, especially those that make up the Phaseolus vulgaris family, the pod is recommended for use in any type of diet.

See some of its main properties of the pod:

• It has few calories;

• It almost does not contain any type of fat, restricting itself only to good fat;

• It is rich in simple and complex carbohydrates;

• Contains high levels of vegetable proteins;

• It has a high content of soluble fibers in its composition;

• It is rich in essential minerals such as calcium, magnesium, potassium and phosphorus;

• Contains virtually every type of vitamin possible, including vitamins A, C, K, and B complex.

The pod has become such a beloved food all over the world not only because of its benefits, but mainly because of its variety of types and formats, which also offers a variety of tastes and textures. Below is a compilation with explanations about the main types of pods:

Pasta pods: the so-called macaroni pods, which are also known as snap beans, are the most common and consumed type of legume. It has a cylindrical shape that resembles a “thick noodle”. It can be consumed braised, cooked, in soup and etc;

Dutch pod: similar to the macaroni pod, the Dutch pod, or French, has the same shape as a straw, but thinner. The Dutch pod is also more fibrous, being indicated for consumption braised to increase its crispness;

Butter pod: the butter pod is similar to the pasta pod and the hollandaise pod, with the difference being flatter and less cylindrical. It can be consumed steamed and gets its name for having a soft and smooth texture;

Crooked pea: very common in the East, the crooked pea pod follows the pattern of its counterparts, but is much flatter than the butter pod and has a sweeter and much more crunchy flavor. This type of pod receives its name because its branches have a very pronounced curved shape;

Edamame: the main difference of the edamame pod is a smaller size than that seen in its other variants. This vegetable is very common in Japan, where it is called “green soybean”. It can be consumed in several ways and usually has very robust internal grains.

To further enhance the bean’s beneficial claim, below are 12 types of benefits that this legume has. Keep reading!

It is possible to say, without any exaggeration, that the pod is a real storehouse of antioxidants and it doesn’t matter the type. This legume is rich in vitamin C, betacarotenes, flavonoids and even manganese, which is an essential mineral and has a known antioxidant action.

In this way, pod consumption ensures control of the action of so-called free radicals, which are responsible for oxidative stress in the body. The antioxidant action can prevent from simple inflammations to some types of cancer, going through serious cardiovascular problems.

A very important property of the pod is the high content of fatty acids, also called “good fat”, and of omega-3 that this legume has. Including, the pod is recognized as one of the main vegetable sources of omega-3.

Among all the important functions of fatty acids and omega-3, the ability that these substances have to act in the prevention of hypertension and other cardiovascular problems stands out.

When there are satisfactory levels of these compounds in the body, there is a relaxation of the walls of veins and arteries, which facilitates blood transit, mainly avoiding the formation of thrombi.

The consumption of pods can be beneficial for the immune system on several fronts. It has high amounts of vitamins A and C, which help in the formation of new defense cells and antibodies. In addition, the minerals present in the pod promote the defense of the mucous membranes present in the body, balancing its pH and preventing the access of infectious agents through them.

On the other hand, the antioxidants, bactericides and antimicrobials present in the composition of the pod directly attack viruses, bacteria and fungi that try to invade the body to cause diseases. Thus, it is possible to state that the inclusion of pods in the diet is an action that promotes the strengthening of the immune system.

It is common knowledge that calcium is the mineral responsible for strengthening bones, hence the term “calcification”. However, despite being so important for the body, calcium is often eliminated from the body through the urine, as the kidneys, liver and other components that “filter” the blood perceive the mineral as a toxin.

Because of this, many people need to ingest, in addition to calcium, some natural products that help the body absorb the mineral. In turn, the pod is rich in vitamin K, which is one of those natural components that aid calcium absorption.

Therefore, it is correct to say that the consumption of the vegetable presupposes a greater absorption of calcium, which is also present in its composition. At the end of the process, calcium accumulates in bone structures, causing a strengthening of their tissues.

Most problems that affect the cardiovascular system have two fronts: intravenous and arterial pressure and the formation of fatty plaques that clog veins and arteries. These problems are mainly caused by oxidative stress caused by free radicals and excess substances such as sodium.

To help fight these problems, green beans have one of the highest clusters of antioxidant substances among vegetables of all types. In addition, it also has properties that cause depressurization of the vascular system, preventing the formation of thrombi and fatty plaques.

Anemia is a serious disease characterized by a deficiency of hemoglobin, one of the proteins that make up the so-called red blood cells, which are also called red blood cells.

The red section of the blood, made up of red blood cells, is responsible for carrying oxygen to the cells that make up the various types of tissues in the body. Therefore, with the deficiency in the production of red blood cells and the decay of existing ones, some tissues may suffer from a lack of oxygenation.

Thus, the pod has good amounts of iron, which is the main mineral responsible for the production of hemoglobin and, consequently, of red blood cells. With regular consumption of pods, iron levels will never be low, preventing the onset of anemia.

Among the classes of nutrients it has, the pod has several types of carotenoids. Three of them, in particular, are essential for eye health. They are: beta-carotene, lutein and zeaxanthin.

When it is processed by the digestive system and enters the bloodstream, beta-carotene turns into retinol, which is the substance that bears the name of vitamin A. It is important to ensure the firmness of the ocular structures that allow night vision.

On the other hand, lutein and zeaxanthin strengthen the eyes in terms of their defenses against excess light, especially the incidence of blue light, which is present on electronic device screens, for example, and can be very harmful to vision.

Folic acid, also known as vitamin B9, among other names, is a substance present in large amounts in pods. Incidentally, all the so-called B complex vitamins are present in the pod and can have their benefits absorbed.

In particular, folic acid helps in the production of hormones and neurotransmitters that are able to modulate and maintain a good mood. Among them are serotonin, dopamine, noradrenaline and homocysteine.

The human intestine is frequently exposed to various toxic substances that can impair its functioning. In humans, the resilience of some digestive systems of other animals does not exist.

Dietary fibers, present on a large scale in the pod, are substances capable of helping the transit…