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green bean
Vegetables
Trigger checker for green bean
See green bean rated across every trigger — FODMAP, histamine, salicylate, oxalate, tyramine and more — plus diet compatibility, all in one quick ingredient profile.
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Compare green bean across criteria
Sensitivities
What green bean contains
FODMAPs
Histamine & Amines
Plant compounds
Irritants
Additives
Allergens
Diet fit
Where green bean fits
Therapeutic diets
Lifestyle diets
Religious diets
What to know about green bean
Green beans are one of the easier vegetables for sensitive eaters: they are low in histamine, gluten-free, low in free glutamates and genuinely anti-inflammatory. They are also a low-FODMAP staple in normal servings, so they make a safe green side when onions, garlic and other vegetables are off-limits. The single caveat is lectins. Raw or undercooked green beans carry the same family of legume lectins found in other beans, which can cause nausea or cramping, so cook them through. Properly cooked, that concern goes away.
Watch for
- Raw or barely-blanched green beans carry legume lectins that can cause nausea or cramps; cooking them thoroughly deactivates these, so eat them cooked rather than raw
- Low FODMAP at a normal serving of about 15 beans, but large portions raise the FODMAP load and can loosen a sensitive gut
- Moderately higher in salicylates, oxalate and nickel than a plain leaf, worth noting only if you are managing salicylate sensitivity, kidney stones or a nickel allergy
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FAQ
What does the FODMAP rating mean for green bean?
Medium FODMAP: portion size matters more than the ingredient itself.
Is green bean generally well tolerated?
Lectin (Avoid) and Oxalates (Moderate) Start with those if you react.
What should I check next?
Compare within the Vegetables group.