Author: Cyndie Story
Last saved by: michelle.armstrong
Company: Culinary Solution Centers, LLC

Fresh Fruit and Vegetable Program
Vegetable Preparation Methods and Tips

Segment 29: Green Beans
Chef Cyndie: Healthy, crunchy, crispy green pods.  You know them as green beans or snap beans.  These raw fresh beans are a good source of potassium and folic acid.  Select vibrant green beans that snap easily when bent.  If you are purchasing green beans that have been precut, be sure to use before the best if used by date.
If you are purchasing whole green beans that have not been precut, then rinse, remove the stem end with a chef’s knife.  For faster production, stack the green beans on your cutting board, then remove the stem ends.  But, you don’t have to remove the tips, especially when serving young and tender string beans, or haricots verts, as vegetable sticks.
So, don’t string your body along; eat fresh fruits and vegetables every day.