Green Beans PDF Print E-mail
Green Beans (Phaseolus vulgaris var. vulgaris) also called a variety of other names  as chauchas, ejotes, green porotos, bajocas, vainas, vainitas , habichuelas tiernas or simple habichuelas, are the immature fruit of  various species of fabaceae; technically legumes, they are long and flattened beans in whose interior a variable number of seeds can be found, according to the species. Although in the maturing process the walls of the green bean pod become hardened by the forming of fibrous tissue, in its immature form they are edible and are consumed as a vegetable.

Green BeansIn ancient times they were sowed in Mesoamerica and in the Andes, and at the present time they are universally distributed. It is a plant that requires a mild humid climate. The Europeans encountered green beans during the discovering of America and soon began incorporating them in European cuisine when commercialise as a fresh vegetable began at the end of the 19th century. Nowadays it is a vegetable that is found world wide.

The gathering of the beans, that have an extended harvesting period throughout the summer, can be done once the pods being to appear. They are very sensitive to the cold, excessive humidity and winds. They may suffer fungus attacks such as mildiu or the oidio. And insect attacks such as the white fly.

The Andalusian green bean is a family type business and also is in greenhouse type atmospheres, bound together as a painstaking craft industry, where the box of finished product is very important. The Andalusian offering is 48% of the national supply, with Granada and Almeria as reference cities.

In the past years, the Almerian management has given over  to Granada and because of the lack of supply in the summer month, production has been turned over to email areas and the interior. The increase of area in other parts of  Granada has put it at the head of  Andalusia and Spanish production with 38,000 tons in 206. The Andalusian offer of green beans is established at around 90,000 tons.

Nutritional Values


The green bean mixes with an important family group of vitamins such as B1, B2, B6 nicotinic acid as well as vitamin C and Folic Acid.

It contains moderate amounts of Potassium, calcium, magnesium and Iron, with a low salt level.
 
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