Long Beans

Long Beans lean on the sweeter side of the taste buds when cooked. Long Beans can be fried, cooked, used in a curry with a mix of other vegetables, used in soups, sour broths etc.

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Our Long Beans Is Grown In:

Costa Rica, Ghana, Guatamalla, Honduras, India, Indonesia, Italy, Kenya, Malaysia, Mexico, Morocco, Spain, Sri Lanka, Suriname, Tanzania, Thailand, The Dominican Republic

Long Beans

Scientific Name: Vigna unguiculata ssp. Sesquipedalis

About:

A subtropical/ tropical plant, long beans are widely cultivated in the warmer parts of South Asia, Southeast Asia and Southern China. They have long green pods with soft seeds in them. Long Beans are known by many names such as Asparagus bean, yardlong bean, long-podded cowpea, Chinese long bean, bodi/ bora, snake bean or pea bean. Despite being commonly called Yardlong, the pods are only half a yard long. They have almost similar uses to those of green beans. The whole of the pods along with the seeds are edible.

Storage:

Put unwashed fresh bean pods in the vegetable drawer of your refrigerator, without cutting or peeling them. They can stay fresh up to 7 days in this way. For freezing, steam the Long Beans for 2-3 minutes, remove from heat and let them cool. Then put them in freezer bags and store them in the freezer. They can be kept up to 3 months in this way.

Taste & Use:

Long Beans lean on the sweeter side of the taste buds when cooked. Long Beans can be fried, cooked, used in a curry with a mix of other vegetables, used in soups, sour broths etc.

Nutritional facts:

Yardlong Bean, raw Value per 100g Energy- 47kcal Carbohydrates- 8.35g Fat- 0.4g Protein- 2.8g Vitamin A equivalent- 43𝝁g Vitamin B1- 0.107mg Vitamin B2- 0.11mg Vitamin B3- 0.41mg Vitamin B5- 0.55mg Vitamin B6- 0.024mg Vitamin B9- 62𝝁g Vitamin C- 18.8 mg Calcium- 50mg Iron- 0.47mg Magnesium- 44mg Manganese- 0.205mg Phosphorus- 59mg Sodium- 4mg Zinc- 0.37mg

Nutritional Values Per 100 GR

47
kcal
11.2g
Carbs
0.2g
Fats
0.08g
Saturated Fats
3.4g
Fiber

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