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Raw green beans are 90% water, 7% carbohydrates, 1% protein, and contain negligible fat. In a reference amount of 100 grams (3.5 oz), raw green beans supply 36 calories , and are a rich source (20% or more of the Daily Value , DV) of vitamin K (41% DV) and a moderate source (10-19% DV) of vitamin C , vitamin B6 , and manganese .
Raw green beans are 90% water, 7% carbohydrates, 2% protein, and contain negligible fat (table). In a 100-gram (3.5-ounce) reference amount, raw green beans supply 31 calories and are a moderate source (range 10–19% of the Daily Value) of vitamin C, vitamin K, vitamin B 6, and manganese, while other micronutrients are in low supply (table).
A salad that originated in and named for the city of Nice and consists of tomatoes, native Nicoise olives, young raw fava beans, young raw artichokes, hard-boiled eggs, radish, green onions, green peppers and garnished with tinned anchovies. It is served with black pepper and olive oil. Olivier salad Russian salad: Russia: Potato and meat salad
It called for "equal parts diced potatoes and French beans. Season with oil, vinegar, salt and pepper. Mix with anchovy fillets, olives and capers. Garnish with quartered tomatoes." [19] French chef Paul Bocuse included a vegetarian version of the salad, garnished with chopped onion and chervil, in the 1977 English translation of his cookbook ...
These green beans come with a treat: 8 cloves of creamy, buttery garlic that get air-fried alongside the green beans for bites of roasted garlic that don’t involve turning on your oven.
The kale, hemp seeds and green tea in this bright, lemony smoothie all contain antioxidants that can help fight inflammation. Banana adds natural sweetness. If you want it a little sweeter, just a ...
Biber salçası ("pepper paste") is a part of cuisines of Anatolia Chutneys Vegetables served with a green goddess dressing dip Guacamole is an avocado-based dip that originated with the Aztecs in Mexico. [3] Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices.
The word 'bean', for the Old World vegetable, existed in Old English, [3] long before the New World genus Phaseolus was known in Europe. With the Columbian exchange of domestic plants between Europe and the Americas, use of the word was extended to pod-borne seeds of Phaseolus, such as the common bean and the runner bean, and the related genus Vigna.