Green beans, also known as string beans, are a type of legume species, originally native to central and South America. They are a widely consumed crop, utilized extensively across the world for their desirable taste, texture, and nutrient profile.

     Green beans have significant levels of vitamin k, folate, riboflavin, magnesium, and potassium. Additionally, the raw version has high levels of vitamin C, but vitamin C is quickly destroyed by high temperature and green beans are most suitably consumed after cooking, so it is not advisable to rely on green beans as a source of vitamin C. Although some individuals choose to eat green beans raw, many nutritionists and dieticians advise against this practice due to the high lectin content of the green beans. By cooking the green beans at a moderately high temperature, these plant lectins are destroyed and will lose their toxic properties, so always cooking the beans prior to consumption is highly advisable.

     In regard to taxonomical classification, the green bean producing species Phaseolus Vulgaris is a member of the family Fabaceae, which is part of the order Fabales, within the superorder Rosanae, in the class of Magnoliopsida (dicotyledonous).