Group · Vegetables
Flat green beans
The flat green bean, also called Romano or Spanish bean, is a green bean with a wide, flat pod, widely grown in southern Europe. Its texture is meatier than that of a fine green bean, and its taste more pronounced.
In terms of nutrition facts, raw it provides 32.4 kcal per 100 g, with 4.47 g of carbohydrate, 2.97 g of fibre and 1.93 g of protein. It provides 60 mg of calcium, 16 mg of vitamin C and 0.8 mg of iron per 100 g, and contains 92.2 g of water.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 32 kcal |
| Kilojoules | 136 kJ |
| Protein | 2 g |
| Carbohydrate | 4,5 g |
| Fat | 0,2 g |
| Fibre | 3 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin C16 mg20 %
- Calcium60 mg8 %
- Iron0,8 mg6 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
2.97 g of fibre for 32 kcal: a very good ratio. Its thicker pod gives it more substance than a fine green bean, for the same volume.
Remove the strings on both edges. On large pods, they are tough and spoil the texture. One quick pull per bean, and the result is completely different.
It needs more cooking than a green bean. Eight to ten minutes in salted boiling water, against five for an extra-fine bean. Then into iced water to fix the colour.
Cut on the diagonal, it takes sauce better. Its width makes it awkward to eat whole: 4 cm pieces cut on the slant coat well and stay on the fork.
60 mg of calcium is decent for a green vegetable. It is ahead of most fine green beans on this point.