Green beans and other beans, such are kidney beans, navy beans and black beans are all known scientifically as Phaseolus vulgaris. They are all referred to as "common beans," probably owing to the fact that they all derived from a common bean ancestor that originated in Peru. From there, they spread throughout South and Central America by migrating Indian tribes. They were introduced into Europe around the 16th century by Spanish explorers returning from their voyages to the New World, and subsequently were spread through many other parts of the world by Spanish and Portuguese traders. Today, the largest commercial producers of fresh green beans include Argentina, China, Egypt, France, Indonesia, India, Iraq, Italy, France, Mexico, the Netherlands, Spain, and the United States.
Green beans belong to the same family as shell beans, such as pinto beans, black beans, and kidney beans. In fact, all of these beans have the exact same genus/species name in science —Phaseolus vulgaris — and all can be referred to simply as "common beans." However, since green beans are usually picked while still immature and while the inner beans are just beginning to form in the pod, they are typically eaten in fresh (versus dried) form, pod and all. Green beans are often deep emerald green in color and come to a slight point at either end. Green bean varieties of this common bean family are usually selected for their great texture and flavor while still young and fresh on the vine. In contrast, dried bean varieties like pinto or black or kidney beans are usually selected for their ability to produce larger and more dense beans during the full time period when they mature on the vine. At full maturity, their pods are often too thick and fibrous to be readily enjoyed in fresh form, but the beans inside their pods are perfect for drying and storing.Commonly referred to as string beans, the string that once was their trademark (running lengthwise down the seam of the pod) can seldom be found in modern varieties. It's for this reason (the breeding out of the "string") that string beans are often referred to as "snap beans." Because they are picked at a younger, immature stage, "snap beans" can literally be snapped in half with a simple twist of the fingers. Although these bright green and crunchy beans are available at your local market throughout the year, they are in season from summer through early fall when they are at their best and the least expensive. You may also see them referred to as "haricot vert" — this term simply means "green bean" in French and is the common French term for this vegetable. This term can also refer to specific varieties of green beans that are popular in French cuisine because of their very thin shape and very tender texture
Green beans belong to the same family as shell beans, such as pinto beans, black beans, and kidney beans. In fact, all of these beans have the exact same genus/species name in science —Phaseolus vulgaris — and all can be referred to simply as "common beans." However, since green beans are usually picked while still immature and while the inner beans are just beginning to form in the pod, they are typically eaten in fresh (versus dried) form, pod and all. Green beans are often deep emerald green in color and come to a slight point at either end. Green bean varieties of this common bean family are usually selected for their great texture and flavor while still young and fresh on the vine. In contrast, dried bean varieties like pinto or black or kidney beans are usually selected for their ability to produce larger and more dense beans during the full time period when they mature on the vine. At full maturity, their pods are often too thick and fibrous to be readily enjoyed in fresh form, but the beans inside their pods are perfect for drying and storing.
Antioxidant Support from Green Beans
Best studied from a research standpoint is the antioxidant content of green beans. In addition to conventional antioxidant nutrients like vitamin C and beta-carotene, green beans contain important amounts of the antioxidant mineral manganese. But the area of phytonutrients is where green beans really shine through in their antioxidant value. Green beans contain a wide variety of carotenoids (including lutein, beta-carotene, violaxanthin, and neoxanthin) and flavonoids (including quercetin, kaemferol, catechins, epicatechins, and procyanidins) that have all been shown to have health-supportive antioxidant properties. In addition, the overall antioxidant capacity of green beans has been measured in several research studies, and in one study, green beans have been shown to have greater overall antioxidant capacity than similar foods in the pea and bean families, for example, snow peas or winged beans.
Cardiovascular Benefits
Just as you might expect, the antioxidant support provided by green beans provides us with some direct cardiovascular benefits. While most of the cardio research on green beans involves animal studies on rats and nice, improvement in levels of blood fats and better protection of these fats from oxygen damage has been shown to result from green bean intake. Interestingly, the green bean pod (the main portion of the green beans that provides the covering for the beans inside) appears to be more closely related to these cardio benefits that the young, immature beans that are found inside.While not documented in the health research to date, we believe that the omega-3 fatty acid of content of green beans can also make an important contribution to their cardiovascular benefits. Most people do not even recognize green beans as a source of omega-3 fats! While there is a relatively small amount of the omega-3 fatty acid alpha-linolenic acid (ALA) in green beans, this amount can still be very important and is actually fairly large in comparison to the amount of calories in green beans. You get 1 milligram of ALA for every 4 calories of green beans that you eat. For every 4 calories of walnuts that you eat, you get 1.4 milligrams of ALA. So you can see that green beans - while not as concentrated in ALA as walnuts - are nevertheless an underrated source of this heart-protective nutrient.
Other Health Benefits
The strong carotenoid and flavonoid content of green beans also appears to give this vegetable some potentially unique anti-inflammatory benefits. For example, some very preliminary research in laboratory animals shows decreased activity of certain inflammation-related enzymes - lipoxygenases (LOX) and cyclooxygenases (COX) - following intake of bean extracts. Because type 2 diabetes is a health problem that is known to contain a basic component of chronic, unwanted inflammation, we are also not surprised to see some very preliminary research in the area of green bean intake, anti-inflammatory benefits, and prevention of type 2 diabetes. (The very good fiber content of green beans most likely adds to the potential of green beans to help prevent this common health problem.) We expect to see more research in both of these health benefit areas (anti-inflammatory benefits and prevention of type 2 diabetes).Nutritional Profile
Green beans are an important source of both carotenoids and flavonoids. Green bean carotenoids include lutein, beta-carotene, violaxanthin, and neoxanthin. Green bean flavonoids include quercetin, kaemferol, catechins, epicatechins, and procyanidins.
Green beans are an excellent source of free radical-scavenging vitamin C and vitamin A as well as bone-building vitamin K. They are also a very good source of enzyme-supportive manganese and molybdenum as well as heart-healthy dietary fiber, folate, vitamin B6, magnesium, and potassium. In addition, green beans are a good source of energy-producing iron, vitamin B1, and niacin; bone-building calcium, phosphorus, and copper; muscle-enhancing protein; and anti-inflammatory omega-3 fatty acids. Green beans have also been shown to contain valuable amounts of the mineral silicon, and in a form that makes it easier for us to absorb this bone-supportive and connective tissue-supportive nutrient. Green beans have also been shown to contain valuable amounts of the mineral silicon, and in a form that makes it easier for us to absorb this bone-supportive and connective tissue-supportive nutrient.
Jerusalem Artichoke
I. History:
When a favored member of the vegetable family sports a name that has no connection to its origin or genus, it makes one just a little curious. How did the Jerusalem artichoke earn its name? We know it didn't come from Jerusalem, but where did it come from? Was it brought to Jerusalem by some famous explorer? Does this plant have a religious connection to Jerusalem? How is its name connected to the artichoke family? Our private investigators tracked down all of these leads and came up with some fascinating chronicles about the Jerusalem artichoke, also called sunchoke.
The Jerusalem artichoke has no relatives in the artichoke family but is actually a member of the sunflower family. A native of North America, it grew in the wild along the eastern seaboard from Georgia to Nova Scotia. The explorer Samuel de Champlain first encountered sunchokes growing in an American Indian vegetable garden in Cape Cod, Massachusetts in 1605. In his opinion they tasted like artichokes, a name that he carried back to France. The American Indians called them sun roots and introduced these perennial tubers to the pilgrims who adopted them as a staple food.
Our detectives continued their search. Apparently the French began growing these tubers successfully because they were sold by Parisian street vendors who named them topinambours, the French word for tuber. Six Brazillian Indians from the Topinambours tribe were brought back to the curious French in 1613 after an expedition, and the street hawkers adopted this name for their prized tubers from the Americas.
There is a record of Champlain sending some of the tubers to his native France after tasting them a second time in Canada. It's very likely he sent them home from Massachusetts, too, because a book called Histoire de la Nouvelle France ,published in 1609, makes mention of this vegetable before Champlain's exploration in Canada.
Our sleuths have surmised that when Jerusalem artichokes arrived in Italy sometime before 1633, the Italian word for sunflower, "girasole" which means "turning to the sun," was somehow later corrupted into the word "Jerusalem." This corruption combined with Champlain's likening the taste of the vegetable to an artichoke brings our mystery to a close.
Jerusalem artichokes made their way across Europe, reaching England in 1617 and Germany by 1632. An early edition of the Oxford English Dictionary mentioned "Artichocks of Jerusalem" in 1620.
II. Uses:
The plant can be grown for human consumption, alcohol production, fructose production and livestock feed.
Human Food:
Similar to water chestnuts in taste, the traditional use of the tuber is as a gourmet vegetable. Jerusalem artichoke tubers resemble potatoes except the carbohydrates composing 75 to 80% of the tubers are in the form of inulin rather than starch. Once the tubers are stored in the ground or refrigerated, the inulin is converted to fructose and the tubers develop a much sweeter taste. Dehydrated and ground tubers can be stored for long periods without protein and sugar deterioration. Tubers can be prepared in ways similar to potatoes. In addition, they can be eaten raw, or made into flour, or pickled. They are available commercially under several names, including sunchokes and lambchokes.
Alcohol Production:
In France the artichoke has been used for wine and beer production for many years. Ethanol and butanol, two fuel grade alcohols, can be produced from Jerusalem artichokes. The cost of producing ethanol currently is not competitive with gasoline prices, and therefore the success of ethanol plants has been limited.
Fructose Production:
About 50% of the 12 million tons of sugar consumed annually by Americans is grown and produced in the United States. Fructose is more soluble in water than sucrose, so fructose provides a more desirable syrup. In addition, it is 1.5 times sweeter than sucrose and can be consumed safely by diabetics.
The majority of domestically produced fructose is obtained from corn. Although the Jerusalem artichoke is a viable fructose source, the U.S. sugar industry has been hesitant in utilizing it because farmers have been concerried with its potential as a weed problem, and because it requires extra planting and harvesting equipment along with storage difficulties.
Forage Production:
The quality of artichoke tops make them a suitable livestock feed, but the forage quality has no advantage over other forage crops and should be classified as a maintenance feed. Both crude protein and digestible protein concentrations are low when compared with alfalfa (Table 1). Artichoke tops are superior in TDN to the perennial forages listed, but it has less TDN than corn silage.
Optimal forage quality can be obtained by harvesting tops during mid September when protein levels will be at their maximum. However, tuber yields will be reduced at this time (Table 2). The smaller size may make the tubers unharvestable. For greater tuber production it is more advantageous to harvest the tops after a hard frost. Protein levels in the forage will be reduced, but will still provide an acceptable feed. Roots, tubers and tops can be fed as a combined ration. Tops can be fed fresh or ensiled, although the forage does not ensile well because of its high concentration of soluble sugars and high moisture content. The potential advantage of the crop for forage may arise from the fact that it adapts well to a wide variety of soils and habitats.
NUTRITION
Jerusulam artichokes are very rich in inulin ,a carbohydrates linked with good intestinal health due to its prebiotic (bacterie promoting )properties .the food can have a potent wind producind effect.
It contiines vitamine c ,phosphorous and potassium and are very good source of iron .
