Green Bean provides less starch and protein than dried bean varieties, though they have higher levels of Vitamin A and Vitamin C. Green Bean ancestors are native to South and Central Americas. It was not until the late 16th century that green beans were introduced to France via the Conquistadors.

It would remain a low profile vegetable among common agrarians through until the 19th century when the French made the bean a household vegetable, the name Haricot Verts ultimately branding the bean as French indefinitely. Yet, there is little difference, botanically between a French bean and a green bean.

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