A vegetable known to lower "bad" cholesterol has been identified—it's rich in folic acid and potassium.

Specifically, saponins help capture "bad" cholesterol and bile salts in the intestine, preventing their absorption. However, this does not affect "good" cholesterol.

Additionally, green beans are low in sodium and fat and serve as a good source of dietary fiber: one serving of green beans contains three grams of fiber. Soluble fiber aids in binding cholesterol in the intestine, allowing it to be expelled from the body rather than absorbed.

It is estimated that women need about 25 grams of fiber daily, while men require around 38 grams per day, so by consuming more green beans, you can more quickly reach these targets.

Green beans are also rich in folic acid and potassium, which may help reduce high blood pressure. The article notes that a recent meta-analysis, which combined the results of 22 studies, concluded that diets high in folic acid protect against hypertension by lowering both systolic and diastolic blood pressure.

The American Heart Association suggests that increasing potassium in the diet may also help offset some of the harmful effects of high sodium intake, leading to improved blood pressure regulation. One serving of green beans provides about 10% of the daily potassium requirement.

Researchers noted that saponin content significantly decreases when boiling, frying, or microwaving, while blanching and steaming help preserve vitamins and minerals.