Green beans are one vegetable you really can't get too much of. Here's why.

Green beans - also known as string beans or snap beans - are among the most widely grown and enjoyed vegetables across the world. Originating more than 8,000 years ago in what's become present day Peru, they are appreciated today for their crisp texture and sweet taste, because they are just as good cooked as they are fresh, and because their flavor is not overwhelming. "This makes them versatile and means they are likely to complement rather than overpower a recipe or meal," says Katherine Tallmadge, a nutrition author and registered dietitian at Personalized Nutrition.

She adds that kids also love eating fresh green beans because they are a great finger food, and says the fact that green beans are so easy to grow means they’re more widely available and therefore more affordable than most other vegetables.

Are green beans good for you?

Green beans contain calcium, iron, magnesium, potassium, phosphorus, sodium, zinc, folate, vitamin A, vitamin B6, vitamin K, and nearly 2 grams of protein in a single cup, per the U.S. Department of Agriculture. Such nutrients can help improve bone and muscle strength, lower blood pressure, boost immune system health, and can even reduce depression.

Tallmadge says green beans also pack one of the highest dietary fiber contents of all vegetables, "including a whopping 2.7 grams of fiber for only 31 calories in one cup raw," which she says does wonders in improving digestive health.

And like other non-starchy vegetables, "green beans are filling and low in calories and carbohydrates, making them ideal for people managing their weight or their blood sugar levels," says Jill Weisenberger, a Virginia-based registered dietician and author of "Prediabetes: A Complete Guide."

Perhaps most impressive of all, Tallmadge notes, green beans contain 72 different phytonutrients, which can help reduce oxidative stress and inflammation, plus work to fight off unstable and cell-damaging molecules known as free radicals.

Can you freeze green beans?

While green beans are in season longer than many other vegetables, they are also commonly sold frozen or put in the freezer after being picked from home gardens.

Though Weisenberger notes that the nutrient loss of freezing green beans "is minimal," the vegetable does lose crispness after being frozen. That's because green beans contain about 90% water, explains Tallmadge, which expands when frozen, causing frozen green beans to become "soggy and limp" after thawing.

Because of this, "I wouldn’t recommend using (previously frozen green beans) in a salad or in any recipe that requires an al dente result," she suggests. Instead, she says frozen green beans are best enjoyed in cooked recipes such as stews, casseroles, or soups.

Is it OK to eat green beans every day?

No matter how you enjoy them, you really can't get too many green beans in your diet. "Enjoy them cooked and uncooked," advises Weisenberger; who recommends including them in a number of dishes and sides ranging from green bean casserole to roasted, fried, seasoned, steamed, and grilled varieties.

Tallmadge suggests including uncooked green beans in potato salad, as a green salad topper, or as a fresh green bean and tomato salad, tossed in a light vinaigrette.

And, unlike other foods that people commonly opt to portion control, "go big and fill half your plate with green beans and other non-starchy vegetables," advises Weisenberger. "They’re that good for you."

This article originally appeared on USA TODAY: Are green beans good for you?