Social Messages: Green Beans

cooking
Written By Judy Doherty, MPS, PCII

Green beans are always a great treat, whether they are fresh or frozen. Check out the great facts about green beans by Lisa Andrews, MEd, RDN. Use them in your social messages now!

  • The green bean plant belongs to the legume family.
  • There are over 130 varieties of green beans.
  • Green beans are part of the vegetable group on MyPlate.
  • The most popular types of green beans include runner, string type and stringless type.
  • China produces the majority of green beans. It exports more than 15 million tons per year.
  • Green beans contain fiber and vitamin C and are low in calories.
  • The green pod is the edible part of the plant and may be green, purple, yellow or red.
  • Green beans can be eaten solo as a side dish or added to stir fries, soups or casseroles.
Print Friendly and PDF
Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Previous

Got Boba Tea?
Next

Freezer Magic: 8 Tips for Freezing Fruits and Vegetables