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    "title": {
        "rendered": "Green beans (Phaseolus vulgaris)"
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    "content": {
        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Green beans (Phaseolus vulgaris)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Phaseolus vulgaris<small>legumes (Fabaceae); French bean: var. nanus<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The unripe pod<small>including the young kernels, always cooked<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Grassy-green, slightly sweet<small>cooked tender with a bite<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Central and South America<small>since the 16th century in Europe<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Phasin - poisonous when raw<small>plus folate, vitamin K and fiber<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">July to September<small>Early stock available from June, otherwise imports<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Green beans are the young pods of the common bean \u2013 the same plant whose mature beans are stored as dried beans. They are low in calories, provide fiber, folate, and vitamin K, and are a staple in every German kitchen in late summer. However, when raw, they contain the protein... <strong>Phasin<\/strong>, which can cause stomach aches and vomiting even in small amounts. Green beans are therefore always cooked thoroughly \u2013 with a sprig of savory, in the classic way.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>From the Andes to the kitchen garden<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/gruene-bohnen-phaseolus-vulgaris-nanus.jpg\" alt=\"Frische gr\u00fcne Bohnen in Nahaufnahme\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The common bean was domesticated twice independently \u2013 in Mexico and in the Andes.<\/p>\n<p class=\"ea-drop\">Wild garden beans grow from Mexico to Argentina. As early as 8,000 years ago, people in Central America and the Andes began cultivating them, together with maize and squash, as the &quot;three sisters&quot;: the maize serves as a trellis, the beans fix nitrogen, and the squash shades the soil. Beans arrived in Europe with Spanish ships in the 16th century and quickly displaced the old broad bean.<\/p>\n<p>One distinguishes the low <strong>Bush bean<\/strong> (<em>var. nanus<\/em>) and the climbing <strong>Pole bean<\/strong>, which climbs up to three meters high. Commercially available varieties include snap beans, princess beans, cut beans, and yellow wax beans. The climbing scarlet runner bean, however, is a separate species (<em>Phaseolus coccineus<\/em>) - and also poisonous when raw.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What green beans can do for you<\/h2>\n<p class=\"ea-drop\">According to the USDA, 100g of raw green beans contain only about 31 kcal, but 2.7g of vitamin D. <strong>Dietary fiber<\/strong>, 1.8 g protein, approximately 33 \u00b5g <strong>Folate<\/strong>, 12 mg vitamin C and approximately 43 \u00b5g <strong>Vitamin K<\/strong> A 200g serving covers the estimated daily requirement of vitamin K. It also contains potassium, magnesium, and carotenoids.<\/p>\n<p>The fiber in green beans is filling, promotes regular digestion, and makes them a satisfying food with low energy intake. Large observational studies link high consumption of vegetables and legumes with lower rates of cardiovascular disease\u2014however, there is no specific evidence for green beans alone. They are simply a nutrient-rich, light summer vegetable.<\/p>\n<p>The most important point is safety: <strong>Phasin<\/strong> Phasin is a lectin that binds to the intestinal lining. Even a few raw beans can cause nausea, abdominal cramps, vomiting, and diarrhea after two to three hours; children are particularly vulnerable due to their low weight. Heat destroys phasin, but according to the German Federal Institute for Risk Assessment (BfR), simply boiling, gently steaming, or braising is insufficient.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>at least 10\u201315 minutes.<\/b><span>Boil vigorously - never eat raw<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 43 \u00b5g<\/b><span>Vitamin K per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 33 \u00b5g<\/b><span>Folate per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>31 kcal<\/b><span>per 100 g<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in green beans<\/h2>\n<p>Green beans contain carbohydrates (mainly sugars and starch), dietary fiber such as pectins and cellulose, protein including the lectin phasin, flavonoids such as quercetin and kaempferol glycosides, chlorophyll, beta-carotene, lutein as well as folate, vitamin K, vitamin C, potassium, magnesium, calcium and iron.<\/p>\n<p>During cooking, some vitamin C and folate leach into the water. Discard the cooking water anyway, as it also contains traces of phasin. Vitamin K, carotenoids, and dietary fiber are heat-stable.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes green beans stronger<\/h2>\n<p>Green beans need heat, some fat, and a spicy herb.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">herb<\/span><\/p>\n<div class=\"mit\">with <i>Savory<\/i><\/div>\n<p>The classic combination - spicy and easily digestible.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">with <i>butter or olive oil<\/i><\/div>\n<p>Vitamin K and carotenoids are fat-soluble.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>vinegar or lemon<\/i><\/div>\n<p>For the bean salad - but only after cooking.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">nuts<\/span><\/p>\n<div class=\"mit\">with <i>almonds<\/i><\/div>\n<p>Haricots verts amandine.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Summer<\/span><\/p>\n<div class=\"mit\">with <i>Tomatoes &amp; garlic<\/i><\/div>\n<p>Mediterranean style braised.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">protein<\/span><\/p>\n<div class=\"mit\">with <i>Potatoes &amp; Egg<\/i><\/div>\n<p>Rhenish or as Salade Ni\u00e7oise.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Raw<\/span><\/p>\n<div class=\"mit\">not <i>snacking on raw<\/i><\/div>\n<p>Phasin - also keep an eye on children in the garden.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Dampening<\/span><\/p>\n<div class=\"mit\">not <i>only steam or braise<\/i><\/div>\n<p>Not enough heat for phasin.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Blanching<\/span><\/p>\n<div class=\"mit\">not <i>Eat only blanched<\/i><\/div>\n<p>Three minutes are not enough for detoxification.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Cooking water<\/span><\/p>\n<div class=\"mit\">not <i>reuse<\/i><\/div>\n<p>Always throw it away.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Low temperature<\/span><\/p>\n<div class=\"mit\">not <i>in the slow cooker<\/i><\/div>\n<p>Below 100 \u00b0C, lectin remains active.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Baking soda<\/span><\/p>\n<div class=\"mit\">not <i>into the cooking water<\/i><\/div>\n<p>It remains green, but vitamins are lost.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where they belong<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Beans with savory<\/span><span class=\"w\">Tossed in butter.<\/span><\/li>\n<li><span class=\"g\">Bean salad<\/span><span class=\"w\">With onions and vinegar.<\/span><\/li>\n<li><span class=\"g\">Green bean stew<\/span><span class=\"w\">With potatoes and carrots.<\/span><\/li>\n<li><span class=\"g\">Bacon beans<\/span><span class=\"w\">Cooked in a bundle.<\/span><\/li>\n<li><span class=\"g\">Salade ni\u00e7oise<\/span><span class=\"w\">With potatoes, egg and olives.<\/span><\/li>\n<li><span class=\"g\">Haricots verts<\/span><span class=\"w\">With roasted almonds.<\/span><\/li>\n<li><span class=\"g\">Pears, beans and bacon<\/span><span class=\"w\">A classic from Northern Germany.<\/span><\/li>\n<li><span class=\"g\">Braised beans<\/span><span class=\"w\">With tomatoes and garlic.<\/span><\/li>\n<li><span class=\"g\">curry<\/span><span class=\"w\">With coconut milk and lentils.<\/span><\/li>\n<li><span class=\"g\">Wok beans<\/span><span class=\"w\">First boiled, then seared.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Trim the ends and cook the beans in plenty of rapidly boiling salted water for at least 10 to 15 minutes, until tender \u2013 thicker, older beans will take longer. The German Federal Institute for Risk Assessment (BfR) even recommends up to 30 minutes for fresh beans in its lectin statement. Cook frozen beans just as thoroughly.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Bean salad with savory for light summer cuisine<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Bean salad<\/h3>\n<ol>\n<li>Clean 500g of green beans and cook them with a sprig of savory in boiling salted water for 12 to 15 minutes until soft.<\/li>\n<li>Drain, discard cooking water, briefly rinse beans with cold water.<\/li>\n<li>Mix a finely diced shallot with 2 tablespoons of wine vinegar, 3 tablespoons of oil, salt and pepper.<\/li>\n<li>Mix in the still lukewarm beans and let them soak for at least 30 minutes.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>A light, fiber-rich side dish for summer. Savory is traditionally added to legumes to prevent bloating \u2013 an anecdotal practice not supported by studies, but it tastes good.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>Serve 150 to 200 g per person as a side dish. The salad will keep for two days in the refrigerator.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>In Ayurveda, green beans are considered sweet and astringent, cooling and light \u2013 balancing Pitta and Kapha. For those with a Vata constitution, they should be thoroughly cooked and eaten with warming spices such as cumin or ginger.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>Western Traditional Chinese Medicine (TCM) classifies green beans as sweet and neutral. They are said to strengthen the digestive system (spleen and stomach) and eliminate dampness \u2013 especially when cooked and with a flavorful herb like savory.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Never raw:<\/strong> Even small amounts of phasin cause nausea, vomiting, abdominal cramps, and diarrhea; in severe cases, bloody diarrhea and circulatory problems. If raw beans are ingested\u2014especially by children\u2014call poison control immediately.<\/li>\n<li><strong>Ferment:<\/strong> Boil vigorously, not just steam, simmer or cook at a low temperature; discard the cooking water.<\/li>\n<li><strong>Blood thinners:<\/strong> When taking vitamin K antagonists like Marcumar, eat regular amounts instead of suddenly eating large quantities.<\/li>\n<li><strong>Flatulence:<\/strong> For those with a sensitive digestive system, smaller portions are recommended, cooked thoroughly and with savory or caraway.<\/li>\n<li><strong>Allergy:<\/strong> Cross-reactions with other legumes such as peas, peanuts or soy are rare and possible.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/bohnen-phaseolus-vulgaris\/\"><span class=\"art\">Archive<\/span><span class=\"n\">beans<\/span><span class=\"d\">The dried kernels of the same plant.<\/span><\/a><a href=\"\/en\/wiki-archiv\/zuckerschote-pisum-sativum-saccharatum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Sugar snap pea<\/span><span class=\"d\">The casing, which is also permitted in its raw state.<\/span><\/a><a href=\"\/en\/wiki-archiv\/erbsen-pisum-sativum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Peas<\/span><span class=\"d\">The other green legume.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kartoffel-solanum-tuberosum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Potato<\/span><span class=\"d\">For the bean stew.<\/span><\/a><a href=\"\/en\/wiki-archiv\/mandel-prunus-dulcis\/\"><span class=\"art\">Archive<\/span><span class=\"n\">almond<\/span><span class=\"d\">For Haricots verts amandine.<\/span><\/a><a href=\"\/en\/wiki-archiv\/schalotte-allium-ascalonicum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">shallot<\/span><span class=\"d\">For the bean salad.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>USDA FoodData Central: <em>Beans, snap, green, raw<\/em>.<\/li>\n<li>Federal Institute for Risk Assessment (BfR): <em>Lectins in plant-based foods: Is there a health risk?<\/em> Statement 03\/2024 dated January 23, 2024.<\/li>\n<li>Federal Institute for Risk Assessment (BfR): <em>Beans should only be enjoyed cooked.<\/em> Press release dated July 19, 2021.<\/li>\n<li>Rodhouse JC, Haugh CA, Roberts D, Gilbert RJ. <em>Red kidney bean poisoning in the UK: an analysis of 50 suspected incidents between 1976 and 1989.<\/em> Epidemiology and Infection 1990; 105(3): 485\u2013491.<\/li>\n<li>Consumer Advice Center Bremen: <em>Green beans - when prepared correctly, a nutrient-rich legume.<\/em> Press release from July 25, 2023.<\/li>\n<li>Federal Centre for Nutrition (BZfE): <em>Pulses: From shopping to the kitchen.<\/em><\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Gr\u00fcne Bohnen (Phaseolus vulgaris) Botanischer Name Phaseolus vulgarisH\u00fclsenfr\u00fcchtler (Fabaceae); Buschbohne: var. nanus Verwendet wird Die unreife H\u00fclsesamt den jungen Kernen, immer gegart Geschmack Grasig-gr\u00fcn, leicht s\u00fc\u00dflichgekocht zart mit Biss Herkunft Mittel- und S\u00fcdamerikaseit dem 16. Jahrhundert in Europa Bekannt f\u00fcr Phasin - roh giftigdazu Folat, Vitamin K und Ballaststoffe Saison Juli bis Septemberfr\u00fche Ware ab<\/p>",
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