Potatoes with green beans properties

Green beans with potatoes recipe and nutritional benefits

Benefits of potatoes with green beans

It is s a dish low in fat and rich in fiber, which may be present in any balanced diet. Because it has been cooked at boiling temperature, so it retains the essential vitamins and minerals from vegetables (Frying temperature destroys some nutrients).

It is convenient to take boiled vegetables at least twice a week, because this is the way our body gets used to the natural taste of these foods, plus giving us health benefits.

Vegetables help the health of our digestive system: potato starch provides demulcent effects, which protects people with sensitive stomachs or those having gastritis.

Green beans, rich in carotenes, potassium and fiber, are antioxidant, diuretic and help reduce blood cholesterol levels. Consider that carrots, being rich in carotenoids, are healthy for your skin and can also give it a more attractive look.

People with diabetes and obesity should try replacing potatoes by carrots or other vegetables like turnips. Carrots give us half carbohydrates than potatoes, and besides they are absorbed more slowly because they contain fiber. Potatoes have a higher glycemic index, so they should be taken in moderation in case of diabetes.

Ingredients of potatoes with green beans

Green beans with potatoes and carrots

Green beans with potatoes and carrots

Preparation of potatoes with green beans

  • Peel and clean the beans by removing the ends and the side fibers.
  • Peel and clean the potatoes. Cut them into large pieces.
  • Peel the onions and split them into four pieces each.
  • Clean the carrots and cut into three or four pieces each.
  • Peel the garlic.
  • In a saucepan, pour enough water to cover all ingredients.
  • When the water is boiling, pour the ingredients. When you return to boil, lower the intensity of the fire and simmer for 20 minutes.

Ways to serve

Serve hot as a starter. Season with Olive oil, and salt if necessary, on the same plate.

punto rojoMore information on natural food.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

21 July, 2021

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