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Rich in fiber, plant protein, and folate; eaten as fresh shelled beans.
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (chopped) of Fresh Shell Beans (170 g) has 150 calories. That works out to 88 calories per 100 g. It contains 29.9 g of carbs, 13.4 g of protein, 1.2 g of fat and 12.8 g of fiber. Its 0.9 mg of B1 covers 79% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Selected: 1 cup (chopped) · 170 g
150
KCAL / 170G
Carbs
29.9g
· 11% DV
Protein
13.4g
· 27% DV
Fat
1.2g
· 2% DV
Fiber
12.8g
· 46% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 29% · Fat 6%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 150 kcal | |
| Total fat | 1.2 g | 2% |
| Saturated fat | 0.15 g | 1% |
| Trans fat | 0 g | |
| Sodium | 43 mg | 2% |
| Total carbohydrate | 29.9 g | 11% |
| Fiber | 12.8 g | 46% |
| Protein | 13.4 g | 27% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 170 g | 150 kcal |
| 1 piece (small) | 2 g | 2 kcal |
| 1 tablespoon (chopped) | 10 g | 9 kcal |
| 1 ounce (whole) | 28.4 g | 25 kcal |
| ½ cup (chopped) | 85 g | 75 kcal |
| 100 g | 100 g | 88 kcal |
| 1 serving (medium) | 150 g | 132 kcal |
| 1 serving (large) | 200 g | 176 kcal |
| 1 bottle (large) | 250 g | 220 kcal |
Calculated from 88 calories per 100 g.
Fresh shell beans are cooked by simmering the shelled beans in water or adding them to a stew until tender. Unlike dried beans, they do not need an overnight soak; check them as they cook so they do not become mushy.
No, fresh shell beans do not need soaking before cooking. They still contain moisture, so you can rinse and cook them directly; soaking is a step used for dried beans.
To shell fresh shell beans, split open each pod and push the beans out with your fingers. Discard the pods, then rinse and drain the beans before cooking or freezing them.
Yes, fresh shell beans freeze well. For better color and texture, briefly blanch the shelled beans, cool them promptly, drain thoroughly, and pack them in an airtight freezer container.
No, fresh shell beans are the seeds removed from their pods, while green beans are usually eaten pod and all. They differ in texture and are generally prepared and cooked in different ways.
Fresh shell beans are best cooked before eating. Cooking softens the beans and reduces naturally occurring lectins, so avoid eating them raw or only partially cooked.
Yes, fresh shell beans can often replace dried beans in soups and stews, but add them without soaking and adjust the cooking liquid. They usually cook sooner than dried beans, so check their tenderness as you go.
Fresh shell beans keep best in the refrigerator for a few days. Store them unwashed in a breathable bag or container, then rinse just before cooking to help prevent excess moisture and spoilage.
The pods from fresh shell beans are usually discarded because they can be tough and fibrous. Use the shelled beans in soups, stews, salads, or grain dishes instead.
They can cause gas for some people because beans contain carbohydrates that gut bacteria ferment. Cooking them thoroughly and starting with a smaller serving may make them more comfortable to eat.
Vitamins
B1
0.94mg · 78% DV
Folate
176.8µg · 44% DV
B2
0.57mg · 44% DV
B6
0.62mg · 36% DV
Minerals
Copper
0.37mg · 41% DV
Phosphorus
219mg · 31% DV
Manganese
0.68mg · 30% DV
Magnesium
73mg · 17% DV
Potassium ⭐
564mg · 17% DV
Sodium
43mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 150 calories in 1 cup (chopped) (170 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fresh Shell Beans are beans removed from their pods before they have been dried. Unlike green beans, you eat the tender seeds rather than the pod; the exact size and colour vary by variety. They are commonly simmered until soft, often with onion, tomato and herbs, or simply cooked and added to other dishes.
Their texture is tender and slightly starchy, with a mild, earthy bean flavour. Serve them warm as a side or in a stew, or let an olive-oil preparation cool before serving; bread, rice and fresh herbs make natural accompaniments. They provide plant protein and fibre, making them a filling choice for a meat-free meal. For a lighter preparation, use a modest amount of oil and build flavour with tomato, onion and herbs.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.15g
MONOUNSATURATED
0.17g
POLYUNSATURATED
0.51g
Omega 6:3 ratio 15.3:1
Above the ideal 4:1 (15.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.