Green Beans

This is the best support possible ... Exit chips, prefer small green sticks because they any good: Lightweight and vegetables rich in fiber. On sunny days, mini-skirts and green beans go well together!
Cultivated for thousands of years in South America, the beans were discovered by Christopher Columbus! But thanks to Catherine de Medici that consumption became widespread in France. 
The bean is often regarded as the vegetable thinness. This is not an exaggeration, because their caloric intake is 30 kcal per 100g, the equivalent of tomatoes. In addition, it is rich in fiber that facilitate transit and that keep a flat stomach and firm.
However, be careful how you cook beans, traditional cuisine tends to drown them in butter and chives ... then yes for the chives and garlic, but not fat! Season with spices and coconut milk spray or cold with a dash of balsamic vinegar and a little nutmeg.


In its green, beans contain a lot of vitamins ... When you need vitamin C, we tend to pick her up in oranges, yet it is useful to know that green beans contain a lot, and the provitamin A and vitamin B9, a good dose of minerals, potassium, phosphorus, magnesium and calcium.

This is why it is very important to incorporate beans early in the child's diet so that it can benefit from this source of minerals and vitamins. The rate of protein than beans 2g to 100g, which places it among the vegetables that are best filled.
Bean proteins are rich in lysine, which allows a good complement to cereal proteins are deficient in lysine. There are different varieties of beans: green beans nets, more traditional beans "snap" in their pods, butter beans.
In trade can meet three denominations regarding the size of beans: very fine, fine and medium. Their width never exceeds 9 mm. Beans do not keep more than three days in the crisper of the refrigerator.
However, you can freeze very well if the harvest was good or if you have purchased too. Think of unusual recipes to convert your beans and make them tasty ... Why not try the green bean cappuccino, real makeover?

Little trick to keep the color green beans well: throw them in a large pot of boiling water, especially not cover. When the beans are cooked, put them directly into ice water. The color is fixed thanks to shock temperatures.