Young long green pods of a crop from the legume family. Green beans are rich in carotene, folic acid, fiber, carbohydrates, easily digestible proteins. Contains vitamins B, C, E, iron, potassium, calcium, zinc, and many other useful trace elements. It is a dietary low-calorie product. It is not recommended to consume raw due to the content of toxic substance phasin, which is destroyed during heat treatment. Green beans can be boiled, steamed, fried, baked, stewed, dried, marinated, frozen. Added to salads, soups, stews, served as a side dish with meat and fish. Combines well with eggs, vegetables, spices, sauces. Green beans often decorate dishes.