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Green bean

Mung bean is the immature and protective pod of all varieties of common bean. In a similar way, immature or young pods (Phaseolus cocineus) and Vigna unguiculata subsp are used. Sesquipedalis) and lablab pureus. Mungbean has many common names, including French beans, green beans, green beans and green beans.

They differ from many other legumes in that they are usually harvested and consumed in closed pods before the internal seeds are fully mature. This is similar to harvesting immature peas, such as snow peas or sugar peas.

More than 130 varieties of mung bean are known. Varieties specially used for mung beans are usually planted in family gardens. These varieties are selected according to the quality and flavor of pods, and there are many varieties. The pod can be green, purple, red or striped. Shapes range from thin fillet types to wide roman types, and more common types in between. [need further explanation] the Yellow podded mung bean is also known as wax bean. Historically, pods contain "string," a kind of hard fiber bundle that extends along the length of the pod. Remove it before cooking, or eat by cutting the pods into small pieces. Although heirloom varieties can retain this characteristic, modern commercial varieties of mung bean lack string.

Beans are eaten all over the world and are sold in canned, frozen and fresh forms. Beans are usually steamed, boiled, fried or roasted in casserole. Mung bean casserole is a kind of popular mung bean casserole in the United States, especially during Thanksgiving. It consists of mung bean, mushroom soup cream and French fried onion.

Some American restaurants offer mung beans that have been beaten and fried, while some Japanese restaurants offer tempura mung beans. Mung beans can also be sold dry, and with carrots, corn and peas and other vegetables fried vegetable slices.

Miquelianin (quercetin 3-o-glucuronide) is found in green beans.