Green Bean Glycemic Index: Nutritional Facts

Green beans, often regarded as a versatile and nutritious vegetable, have gained attention for their potential benefits for individuals managing blood sugar levels. Packed with essential nutrients like vitamins C and K, green beans boast a relatively low glycemic index, making them a favorable choice for those aiming to control their blood sugar. Additionally, their rich content of antioxidants, particularly flavonoids, underscores their potential role in promoting overall health and reducing the risk of chronic diseases. Green beans are also a significant source of folate and manganese, offering various health benefits beyond their impact on glycemic control.¹ 

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This article aims to provide a comprehensive understanding of the impact of green beans on blood sugar levels and their broader health implications, serving as a valuable resource for individuals seeking to optimize their diet for better health management.

The glycemic index of green beans is approximately 15.² With a serving size of 100 grams, green beans contain about 7 grams of carbohydrates per serving.¹ Considering the glycemic load (GL) per serving, which takes into account both the quality and quantity of carbohydrates, the GL of green beans is around 1. 

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The glycemic index (GI) is a relative ranking of carbohydrates in foods according to how they affect blood glucose levels. Foods with a low GI (55 or less) are digested and absorbed at a slower rate, causing a slower and lower rise in blood glucose levels. This slower digestion can help control blood sugar levels and is beneficial for individuals, especially those with diabetes. It's important to note that the cooking method may influence the glycemic index of green beans. Boiling or steaming green beans is likely to have less impact on their glycemic index compared to other cooking methods, such as frying.

Green beans are a nutrient-dense vegetable, rich in essential vitamins and minerals. They are a notable source of dietary fiber, providing approximately 3.4 grams of fiber per 100 grams, contributing to improved digestion, and promoting a healthy gut.¹ Moreover, green beans are a good source of vitamins C and K, with 100 grams supplying around 16.3 milligrams of vitamin C and 14.4 micrograms of vitamin K, supporting immune function and bone health, respectively.¹

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The nutritional information below is for 100 g of green beans.¹

Green beans can be a valuable addition to a weight loss diet due to their low-calorie content and high fiber density. With approximately 31 calories per 100-gram serving and significant fiber content, green beans can promote satiety, helping individuals feel fuller for longer periods and potentially reducing overall calorie intake.¹ Additionally, the fiber in green beans can aid in regulating digestion and promoting a healthy gut microbiome, which may further support weight management efforts.

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According to research from the Harvard T.H. Chan School of Public Health, incorporating high-fiber foods like green beans into one's diet can contribute to successful long-term weight management strategies.

Green beans can be a safe and beneficial addition to the diet of individuals with diabetes. With their low glycemic index and carbohydrate content, green beans are considered a suitable choice for managing blood sugar levels. Moreover, the presence of dietary fiber in green beans can contribute to improved glycemic control, aiding blood sugar regulation. 

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According to the American Diabetes Association (ADA), incorporating green beans into a balanced diet can be a part of an overall healthy eating plan for individuals with diabetes, providing essential nutrients without significantly impacting blood sugar levels.

While green beans are generally considered safe and beneficial for most individuals, allergic reactions to green beans are possible, albeit rare. Allergic responses to green beans may manifest as symptoms such as itching, hives, swelling, or, in severe cases, anaphylaxis. Those with existing legume allergies, such as to peanuts or soybeans, may be more susceptible to developing an allergy to green beans.

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According to the American College of Allergy, Asthma & Immunology (ACAAI), cross-reactivity between green beans and other legumes may occur, leading to allergic responses in sensitive individuals. Therefore, individuals with known legume allergies should exercise caution when introducing green beans into their diet.