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Table 2: Effect of blanching and freezing process
on green beans nutritive value

Item Fresh farm After After freezing
blanching process

Moisture % 86.52 ± 0.03 87.76 ± 0.04 87.68 ± 0.05
Protein % 1.82 ± 0.05 1.76 ± 0.03 1.72 ± 0.06
Fat % 0.43 ± 0.03 0.38 ± 0.01 0.36 ± 0.04
Total carbohydrate % 5.06 ± 0.04 3.63 ± 0.02 4.06 ± 0.05
Fiber % 6.31 ± 0.03 5.70 ± 0.01 5.43 ± 0.02
Ash % 0.86 ± 0.02 0.77 ± 0.04 0.75 ± 0.01
Ascorbic acid mg/100g 56.32 ± 0.05 44.85 ± 0.01 38.68 ± 0.03
Sodium mg/100g 127.03 ± 0.01 093.25 ± 0.03 75.38 ± 0.04
Potassium mg/100g 712.43 ± 0.03 606.34 ± 0.05 586.53 ± 0.01
Calcium mg/100g 407.65 ± 0.06 302.52 ± 0.03 292.64 ± 0.02
Magnesium mg/100g 637.18 ± 0.01 558.71 ± 0.04 551.27 ± 0.03

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