Green beans, scientifically part of the Fabaceae family, are legumes highly valued for their flavor and nutritional benefits. Native to Mexico and Peru, they were introduced to Europe in the 16th century by Spanish conquerors. These green pods, which contain undeveloped seeds, are cultivated year-round, though their best season is spring and summer. This specific product, green beans of the Perona variety, is known for its flat, long pods, stringless and with excellent cooking quality. They are ideal for sides or main dishes, especially as an accompaniment to meats and fish, and pair well with Serrano ham or extra virgin olive oil. Nutritionally, green beans are very beneficial. They consist of 90% water, are rich in fiber and protein, and very low in fat. They provide vitamins A, C, and several B vitamins, in addition to minerals such as potassium, calcium, phosphate, iron, and magnesium. They also offer folic acid and antioxidants, being recommended for issues like gout, anemia, cholesterol, and more.