French Beans

French beans, also known as snap or green beans, and locally in Kenya as mishiri, are a major export crop. Interest in french beans farming is fast-growing for both fresh consumption and processing (mainly canning and freezing). French beans contain protein, fat, calcium, iron, phosphorus, vitamins A, B, D and starch.

French beans (Phaseolus vulgaris) belong to the Fabaceae family and are bred and cultivated for their pods and seeds. Although the crop has a low consumption rate in the country, it is one of the dominating crops in the export market.

In Kenya, they are grown mostly in warm-wet regions like Nakuru, some parts of Kajiado, Thika, Murang’a, Machakos, Uasin Gishu, Western Kenya, Kisumu, Kirinyaga, Nyeri and Naivasha.

With irrigation, French beans can be grown throughout the year.

Health benefits and nutritional value of French beans

• Contain little amounts of sodium, saturated fats and cholesterol making them the best natural aid for weight loss.
• Rich in folates which prevent the foetus from neural-tube defects especially when eaten during pregnancy.
• Contain phosphorous, calcium, copper, potassium, magnesium, protein, fat, starch and omega 3 fatty acids which are essential to body health
• Rich source of, vitamins A, B, D and K.
• Rich in dietary fibre which helps in regulating fats in the body.
• Contain flavonoids and antioxidants which nullify the attack of harmful free radicals in the body thus preventing aging.

There are several varieties of French bean which have different colors, ranging from green, yellow and purple.

The commonly grown varieties in Kenya include Samantha, Boston, Serengeti, Amy, Belcampo, Julia, Paulista, Rexas, Lomami, Hawaii, Morgan, Pekera, Picasso, Buffalo, Tokai, Teresa, Gloria, Cupvert, Seagull and Espadia, among others