-IBIS-1.5.0-
rx
food
bean, green (green bean)
nutrition
definition
green bean:
Ayurvedic:
Chinese:
» qualities: warming or neutral, sweet
» actions: affects Spleen/Stomach, tonifies Kidney
» uses: back pain, diabetes, diarrhea
naturopathic:
» qualities: alkaline-forming food
» actions: pods are useful for blood glucose regulation
» uses: diabetes mellitus, gestational diabetes
biochemical: high in cellulose, pectin, lignin; calcium, magnesium, iron, sulfur, copper; vitamins A and B2
» form: boiled green (snap) beans
» portion: 0.5 cup
» calories (kcal): 22
» weight (g): 62
» water (%): 89.2
» protein (g): 1.2
» fat (g): 0.2
» carbohydrates (g): 4.9
» unsaturated fatty acid (g): 0.2
» saturated fatty acid (g): 0
» calories from fat (%): 8.2
» cholesterol (mg): 0
» dietary fiber (g): 1.1
» vitamin A (RE): 41
» vitamin A (IU): 413
» vitamin B1 (mg): 0.05
» vitamin B2 (mg): 0.06
» vitamin B3 (mg): 0.4
» vitamin B6 (mg): 0.04
» vitamin B12 (mcg): 0
» vitamin C (mg): 6
» vitamin E (IU): 0.05
» folic acid (mcg): 21
» pantothenic acid (mg): 0.05
» sodium (mg): 2
» potassium (mg): 185
» calcium (mg): 29
» phosphorus (mg): 24
» magnesium (mg): 16
» iron (mg): 0.79
» zinc (mg): 0.23
» copper (mg): 0.064
» manganese (mg): 0.182
Agriculture Handbook #8
Airola, p. 289
Lu, p. 109
Ni, p. 38
footnotes