Listen up green bean aficionados: a plant compound found in green beans and other beans has attracted the interest of scientists, and may interest those with diabetes. It’s a chemical that blocks the action of amylase, a type of starch-digesting enzyme. This amylase-inhibiting chemical slows the digestion of starches and may prevent blood glucose levels from rising after eating starches. Bean extracts containing this compound are currently being explored for their possible role in preventing or treating diabetes. Whatever the outcome of that research, the best way to enjoy the nutrients green beans offer, including, but not limited to, the vitamins C, K, A, and fiber, is to feature them on your plate.
Source: The Journal of the American College of Nutrition