Herbal and earthy, firm and crisp, green beans are universal favorites. They are a classic side dish served on their own — simply steam, sauté, or boil them (we like to add a little butter and lemon). Their texture also stands up to long cooking in dishes like casseroles and stews. We always buy a few more than we need, because we tend to nibble on them raw as we're preparing them.
Bean sprouts are a common ingredient across the world. They are particularly common in Eastern Asian cuisine, made from sprouting beans. The typical bean sprout is made from the greenish-capped mung beans.
Benefits : Mung bean sprouts are low in calories, have fiber and B vitamins, and deliver a boost of vitamins C and K.
One of the most notable health benefits of sugar snap peas is they are high in vitamin C. This water-soluble, antioxidant vitamin speeds wound healing, boosts immunity and also aids in the production of collagen. Sugar snap peas contain 60 milligrams per 100-gram serving.
These beans taste great when cooked simply: steamed with a bit of salt and olive oil to have on the side with chicken and fish, or tossed into salads. And as a bonus, they’ll look nice in your garden if you want to try growing them yourself next spring.
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