Food facts - Beans

Bean Nutrition, Selection, Storage & Availability Beans have Vitamin A, Vitamin C, Folate, Iron, Calcium and are a good source of fiber and potassium.  When selecting beans for purchase, look for brightly colored beans that “snap” when broken.  Avoid beans with seeds bulging through the pod and those beans that appear stringy or woody, as well as beans that look wilted.  To ensure uniform cooking time, select beans similar in size.  Varieties of beans include snap beans (green and wax), French green beans, Italian or Romano green beans, purple wax beans, Scarlet runner beans and yard-long beans that originate from Asia. Unwashed beans may be stored in a bag in the refrigerator for up to two weeks, but for best quality and nutritional value,  beans should be eaten as soon as possible after purchase.  For long-term storage, beans can be frozen with special preparations.

Bean Extras All beans are members of the legume family. Beans originated in Central America and were grown in the western hemisphere before the arrival of Christopher Columbus. When the Americas were discovered, climbing beans were found planted with corn.  Wisconsin ranks first in production for snap beans processing in the country.

Information from the Wisconsin Fresh Market Vegetable Growers Association, the Wisconsin Department of Agriculture, Trade & Consumer Protection and the University of Wisconsin-Extension.