FoodReference.com Logo

Food Trivia & Food Facts Section

An eclectic collection of information about various foods and beverages,
plants and animals from around the world

Home       Food Articles       Food Trivia & Facts       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

You are here > Home

 

 

FOOD TRIVIA and FOOD FACTS

BARON to BETTY       Baron of Beef       Barracuda       Bartlett Pears       Basal Metabolism       Basil       Baskin Robbins Ice Cream       Basmati Rice       Bass       Battercake       Battle Creek, Michigan       Bay Leaves       Bean Hole Beans       Bean Paste       Beans       Beans, Dried       Beans, Green       Beans, Yard Long       Bean Thread       Beaten Biscuits       Beatles, White Album       Beaver       Beef       Beef Bloom       Beef Burgundy       Beefeater       Beer       Beer, Sugar Content       Bees Trivia       Beetroot, Beets       Bell Peppers       Ben & Jerry's Ice Cream       Bergamot Orange       Berliner       Berry, Berries       Betty       Betty Crocker

 

 

 

FOOD VIDEO SECTION
Recipe Videos, Food Safety,
Food Science, Food Festivals, Vintage Commercials, etc.

See Also: Green Bean Casserole; Bean Trivia; Dried Beans; and Articles about Beans and other individual bean names

GREEN BEANS - Facts, Stats & Trivia

U.S. Green/Snap Bean per capita usage

 

1970

1980

1990

2000

2011

Total

7.6 lbs

7.2 lbs

6.7 lbs

7.9 lbs

6.8 lbs

Fresh

1.5 lbs

1.3 lbs

1.1 lbs

2 lbs

2 lbs

Canned

4.7 lbs

4.6 lbs

3.7 lbs

4 lbs

3.2 lbs

Frozen

1.4 lbs

1.4 lbs

1.9 lbs

1.8 lbs

1.6 lbs

Source: USDA National Agricultural Statistics Service


The 2008 contracted production of snap (green) beans in major snap (green) bean-producing states was 769,760 tons. Of this total, Wisconsin led all states (293,200 tons).

Pole Beans

The common green bean has been cultivated in Mexico for at least 7,000 years.

Green beans are often called string beans because years ago a fibrous string ran along the seam of the bean. The string was noticeable when you snapped off the ends. The snapping noise is the reason for its other nickname.
CDC.gov - 5 a Day

QUESTION:
Hi Chef,
I heard that green beans should be cooked through and never eaten raw. They are unhealthy that way. Is this just a myth or true?     Thank you for a prompt answer.
S.G.

ANSWER:
Hello S.G.,
Green Beans are perfectly safe to eat raw - they have been eaten raw for many centuries.
   However, there are other beans that should not be eaten raw.
   Lima Beans are green in color, but they are not the same as 'Green Beans' (String Beans, etc.).  Some countries, especially in Asia include all beans that are green into one group and warn against eating them raw.
   Lima beans contain cyanide compounds, which is why many countries, including the U.S., restrict commercially grown varieties to those with very low cyanogen levels.
   The lima beans grown in Java and Burma have 20 to 30 times the concentration allowed in most Western countries. They must be cooked thoroughly to allow the hydrogen cyanide gas produced to be driven off.  
   Raw Red Kidney beans are also poisonous, containing a poisonous lectin. (Red Kidney Bean Poisoning)

Chef James, FoodReference.com


 

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

Also see: Food Articles  and Cooking Tips

 

Culinary Schools
& Cooking Classes

From Amateur & Basic Cooking Classes to Professional Chef Training - Over 1,000 schools & classes listed for all 50 States, Online & Worldwide