The term "green bean" refers to the shoots of a legume, such as the common bean, that are picked before they reach maturity. It is considered a fresh vegetable since it is low in calories but high in water and vitamin C. Its water content, like that of other fresh vegetables, surpasses 90%. Although it has nearly no fat, it is one of the vegetables with the highest protein content (certain necessary amino acids are still lacking), and its carbohydrate content is about average for green vegetables. Vitamin C, B vitamins, some provitamin A, and vitamin E are all found in green beans. Potassium, calcium, and magnesium are all present in rather significant amounts. Many trace elements are also present, including manganese, zinc, copper, selenium, boron, and fluorine. Finally, it comprises a variety of fibers, including pectins, celluloses, and lignins. Nutritional and caloric values ​​of fresh common bean For 100 g of cooked green beans: