The Benefits of Frozen Green Beans: Convenience and Nutrition in One Package (2024)

FAQs

The Benefits of Frozen Green Beans: Convenience and Nutrition in One Package? ›

The green beans are rapidly frozen at ultra-low temperatures, which halts any further deterioration and locks in their inherent goodness. This rapid freezing process preserves the vibrant color, crisp texture, and essential nutrients of the green beans, allowing them to retain their garden-fresh quality.

“Frozen green beans can be just as healthy as fresh,” clarifies Whitson. “Usually, the beans are frozen soon after harvest, which preserves their nutrients. But don't overcook them, which could destroy some vitamins and minerals.” Frozen beans don't have to be mushy and bland.

Because vegetables are usually frozen immediately after harvesting, they generally retain many of their nutrients. In fact, one study showed that blanching and freezing vegetables for up to 2 months did not significantly alter their phytochemical content ( 1 ).

Frozen vs. Canned: In general, frozen vegetables are better than canned. Fresh vegetables are blanched before freezing, and they do lose some nutrients but not a lot. Produce frozen right at its peak has more nutrients than produce that is picked too early, held, and shipped for thousands of miles.

The vegetable helps fight inflammation and is a good source of folate and potassium, which helps regulate blood pressure. Green beans also are a good source of protein and fiber, which helps lower cholesterol, Vadiveloo said. "Fiber is underconsumed by U.S. adults and children, and it's good for gut health," she said.

Studies comparing supermarket produce with frozen varieties — such as peas, green beans, carrots, spinach and broccoli — found the antioxidant activity and nutrient content to be similar (5, 13). Bottom Line: Frozen produce is nutritionally similar to fresh produce.

Frozen green beans are not as good as fresh, but they're miles better than canned ones and thus a decent compromise. The nice thing about frozen green beans is that they're quick frozen but not cooked, which means they retain their color—although their texture suffers a bit in the process of freezing and thawing.

According to the United States Department of Agriculture (USDA), there is little change in nutritional value during freezer storage. But ultimately, whether or not freezing food changes the nutritional makeup depends on the exact food being frozen, and whether or not it's blanched or cooked first.

Changes to texture - The texture of some vegetables changes after being frozen. This is because water expands when frozen, and as vegetables have a high water content they can swell when frozen and contract when defrosted resulting in an altered texture.

In general, the differences in nutritional value between fresh and frozen vegetables are so minor that they would unlikely affect your overall health.

What tastes better canned or frozen green beans? ›

"Frozen beans hold their texture and flavor better when cooked, while canned beans can become mushy," says Lauren Allen, the owner and creator of recipe website Tastes Better From Scratch and an Amazon best-selling cookbook by the same name.

The Biggest Takeaway. While some initial vitamin C is lost through the canning process, canning also helps to preserve remaining vitamin C and makes vitamin A more available. Additionally, by choosing “no salt added” and “BPA free” varieties, you can reduce excess consumption of these added substances.

Green beans and other legumes can be eaten in raw form, but food handlers should always consider the health risks when serving raw legumes. As mentioned, beans and other legumes are highly susceptible to foodborne pathogens and other food safety risks. As such, food businesses are advised to cook beans before serving.

May Improve Your Heart Health

These compounds are known for their anti-inflammatory and anti-platelet properties, which protect blood vessel walls and aid in preventing blood clot formation. 7 Therefore, a daily serving of green beans may help reduce cardiovascular disease risk.

Broccoli is a great source of Vitamin K and calcium. Green bean has more alpha-carotene than broccoli, however, broccoli contains more lutein + zeaxanthin than green bean. Both green bean and broccoli are high in Vitamin C, dietary fiber and potassium.

1. Spinach. Spinach is a leafy green vegetable and a great source of calcium, vitamins, iron, and antioxidants. Due to its iron and calcium content, spinach is a great addition to any meat- or dairy-free diet.

Green beans contain phytic acid that can bind with certain minerals such as iron and prevent them from being absorbed. Those who have a mineral deficiency should consult a doctor before consuming additional green beans. Apart from this, green beans are good for you and very healthy.

Cooking green beans may reduce the content of certain vitamins, but it increases their levels of antioxidants like carotenoids and isoflavones. Notably, cooking also inactivates harmful lectins.

Green beans are full of fiber, which is an important nutrient for many reasons. Soluble fiber, in particular, may help to improve the health of your heart by lowering your LDL cholesterol (bad cholesterol) levels. The fiber in green beans helps to keep your digestive system healthy and running smoothly.

Green beans are a good source of vitamins and minerals. Green beans contain many essential vitamins, including folate. One cup of raw green beans contains 33 micrograms (mcg) of folate, almost 10 percent of the daily recommended value. Folate is a B vitamin that helps prevent neural tube defects and other birth defects ...