Are Green Beans Acidic or Alkaline? (Expert Answer)

Short Answer: Green beans are slightly acidic with a pH level of about 6.5. They have health benefits and risks depending on how you eat and store them.

Green beans are a type of vegetable that grows in temperate and subtropical regions.

They have a green, slender, and elongated pod that contains small edible seeds.

They have a crunchy texture and a mild, grassy flavor.

They are often used in salads, soups, casseroles, and stir-fries.

The acidity or alkalinity of a food is measured by its pH level, which ranges from 0 to 14.

A pH of 7 is neutral, while a pH below 7 is acidic and a pH above 7 is alkaline.

The pH level of a food can affect its taste, shelf life, and health benefits.

Green beans have a pH level of about 6.5, which means they are slightly acidic.

This is because they contain organic acids, such as citric acid and malic acid, that lower the pH of the plant tissue.

Eating acidic foods can have both positive and negative effects on your health.

On one hand, acidic foods can help digestion, kill harmful bacteria, and provide vitamin C.

On the other hand, acidic foods can erode tooth enamel, cause acid reflux, and lower the pH of your urine, which may increase the risk of kidney stones.

You can eat green beans raw, cooked, dried, or preserved.

You can also make green bean juice, jam, or wine.

However, you should be careful of potential hazards, such as allergies, pesticides, or spoilage.

Some people may be allergic to green beans or their pollen.

Pesticides may contaminate green beans if they are not washed properly.

Spoiled green beans may have mold, bacteria, or toxins that can cause food poisoning.

You can store green beans in a cool, dry, and airtight place for up to a week.

Do not store green beans in a warm, moist, or open place or with other foods that may affect their quality.

Warmth and moisture can speed up the deterioration of green beans and make them lose their crispness and color.

Other foods, such as onions or garlic, can transfer their odor or flavor to green beans and alter their taste.

Finally, remember, green beans are a nutritious and versatile vegetable that can be enjoyed in many ways.

They are a good source of vitamins A, C, and K, folate, iron, and fiber.

They may also support heart health, gut health, pregnancy, bone health, depression symptoms, and anemia.

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About the Author

Abdur Rahman Choudhury

Abdur Rahman Choudhury is a nutritionist in West Bengal, India, with a Bachelor’s and Master’s degree in Biochemistry.

He has done his diploma in nutrition from Fabulous Body Inc (US), and completed various certification courses from several universities. He also has considerable research experience in PCOS.

Abdur currently lives in India and keeps fit by weight training and eating mainly home-cooked meals.

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