Asparagus and green beans: two ordinary vegetables, very few trials

The strongest study near this page does not apply to it. A meta-analysis of 23 trials on common beans fed people about 196 g a day of cooked dry beans, and green beans are the unripe pod of the same plant, so its results do not carry over. We found no trial of whole green beans or asparagus spears as people eat them. What was tested is products. In a 12-week randomized trial on 44 overweight and obese adults in Thailand, powder from dried asparagus spears at 40 mg per kg of body weight a day gave lower fasting glucose and triglycerides than placebo, in a small exploratory study of a powder rather than the vegetable. Insulin and LDL cholesterol did not differ between groups. The fair comparison between the two vegetables is in the food tables. Per 100 g raw, across eight USDA samples each, green beans average 3.0 g of fiber against 1.9 g for asparagus and 0.65 mg of iron against 0.44 mg, and green bean iron varied threefold between samples. UK tables list more iron for both, 0.70 mg for asparagus and 1.04 mg for green beans, and the UK asparagus value sits above the whole USDA range, so the two tables disagree beyond sampling noise.

How much is actually in it

• Raw green asparagus carries about 182 micrograms of folate per 3.5 oz (100 g), and across eight USDA samples the value ran from 143 to 207 micrograms. — USDA FoodData Central Foundation Foods record Asparagus, green, raw (n = 8 samples) Evidence E source
  Folate 182.5 ug per 3.5 oz (100 g), range 143.0 to 206.6, median 188.5
• Per 100 g raw, green beans average 3.0 g of dietary fiber against 1.9 g for asparagus, and green bean samples spread far wider, from 2.4 to 5.1 g. — USDA FoodData Central Foundation Foods records Asparagus, green, raw and Beans, snap, green, raw (n = 8 samples each) Evidence E source
  Fiber 3.011 g (2.39 to 5.05) in green beans vs 1.883 g (1.59 to 2.21) in asparagus per 3.5 oz (100 g)
• Green beans average 0.65 mg of iron per 3.5 oz (100 g) raw against 0.44 mg for asparagus, but green bean samples ranged threefold, from 0.37 to 1.09 mg. — USDA FoodData Central Foundation Foods records Asparagus, green, raw and Beans, snap, green, raw (n = 8 samples each) Evidence E source
  Iron 0.6516 mg (0.368 to 1.09) in green beans vs 0.4436 mg (0.396 to 0.501) in asparagus per 3.5 oz (100 g)
• Australian composition records show the iron content of green beans falling by 30 to 50% between older and recent measurements, though methods changed over the period. — 34 articles and six versions of Australian food composition databases, 1930s to 2021 (n = 34 articles) Evidence C source
  Iron in green beans down 30 to 50% between time points
• UK tables give raw asparagus 175 micrograms of folate per 3.5 oz (100 g), close to the USDA mean, and raw green beans 58 micrograms, about a third as much. — CoFID 2021 records Asparagus, raw (13-157) and Beans, green, raw (13-514) (n = 1 record each) Evidence E source
  Folate per 3.5 oz (100 g) raw: asparagus 175 ug, green beans 58 ug
• UK tables list more iron than USDA for both vegetables: 0.70 mg per 3.5 oz (100 g) for raw asparagus and 1.04 mg for raw green beans. — CoFID 2021 records Asparagus, raw (13-157) and Beans, green, raw (13-514) (n = 1 record each) Evidence E source
  Iron per 3.5 oz (100 g) raw: asparagus 0.70 mg (USDA 0.44, range 0.40 to 0.50), green beans 1.04 mg (USDA 0.65, range 0.37 to 1.09)
• NIH lists asparagus among the foods with the highest folate levels, alongside spinach, liver and Brussels sprouts. — General population, NIH Office of Dietary Supplements folate fact sheet Evidence E source
  Asparagus named as a top natural folate source

What a real portion looks like

• In the US survey database a cup of cooked asparagus weighs 6.3 oz (180 g) and a cup of cooked green beans 140 g, and a single asparagus spear is about 16 g. — USDA FNDDS records Asparagus, fresh, cooked, no added fat (75202011) and Green beans, fresh, cooked, no added fat (75205021) Evidence E source
  Asparagus: 1 cup 180 g, 1 spear 16 g, unspecified 90 g; green beans: 1 cup 140 g, 1 bean 6 g, unspecified 70 g
• In the US national dietary survey, asparagus was among the vegetables adults reported only infrequently on a given day. — US adults in What We Eat in America, NHANES, USDA Food Surveys Research Group data brief Evidence E source
  Asparagus in the infrequently reported group, below the roughly 2% tier
• Among US children and adolescents, string beans were one of the less frequently eaten vegetables, well behind potatoes. — US children and adolescents in What We Eat in America, NHANES, USDA Food Surveys Research Group data brief Evidence E source
  String beans in the less frequently consumed group

What your body absorbs

• Lutein from a vegetable mix built on green beans, pumpkin and sweet corn reached the blood: serum lutein rose 37% over four weeks at 1.8 mg a day. — 29 healthy normolipemic adults aged 45 to 65, 15 of them eating 180 g/day of green beans, pumpkin and sweet corn for four weeks (n = 29) Evidence C source
  Serum lutein +37%, lutein+zeaxanthin/HDL-cholesterol rise higher in the vegetable group; macular pigment unchanged

What cooking and storage change

• By the USDA table for Vegetables and Vegetable Products, boiling in water to cover and draining keeps 65% of folate and 75% of vitamin C, while steaming keeps 85% of both. — USDA retention factors for the group Vegetables and Vegetable Products, methods VEG,OTHER boiled-drained and steamed Evidence E source
  Folate 65% vs 85% retained, vitamin C 75% vs 85%, potassium 90% vs 100%
• CDC says pressure canning is the only recommended way to can low-acid foods, a class that includes all fresh vegetables such as asparagus and green beans. — People canning vegetables at home Evidence E source
  Guidance: pressure canner, not a boiling water bath, for low-acid foods
• A man who ate home-preserved asparagus developed botulism severe enough to stop his breathing and needed four weeks on a ventilator. — One 33-year-old man in Queensland, Australia (n = 1) Evidence D source
  Respiratory arrest, recovery after antitoxin and four weeks of mechanical ventilation
• Two adults in Germany who ate home-canned green beans developed type A botulism and needed about five months of ventilation before full recovery. — A 47-year-old woman and her 51-year-old husband, Germany (n = 2) Evidence D source
  Multiple cranial nerve paralysis about 72 hours after eating, ventilation for about 5 months, full recovery
• Measured UK values show steamed asparagus with 102 micrograms of folate per 3.5 oz (100 g) and grilled with 122, against 175 when raw. — CoFID 2021 records Asparagus, raw (13-157), steamed (13-638) and grilled (13-639) (n = 1 record each) Evidence E source
  Per 100 g: folate 175 raw, 102 steamed, 122 grilled ug; vitamin C 12, 8, 10 mg
• In UK tables boiled green beans keep the same 58 micrograms of folate per 3.5 oz (100 g) as raw, while carotene falls from 253 to 143 micrograms and vitamin C from 8 to 6 mg. — CoFID 2021 records Beans, green, raw (13-514) and Beans, green, boiled in unsalted water (13-515) (n = 1 record each) Evidence E source
  Per 100 g raw vs boiled: folate 58 vs 58 ug, carotene 253 vs 143 ug, vitamin C 8 vs 6 mg

What it does to your health

• In an RCT on 44 overweight and obese adults, powder from dried asparagus spears at 40 mg/kg a day for 12 weeks gave lower fasting glucose and triglycerides than placebo. — 44 overweight and obese adults aged 18 to 59 in Thailand, 12 weeks (n = 44) Evidence B source
  Fasting glucose, glucose curve at 30 to 120 min, triglycerides, TG/HDL-C and MDA lower than placebo; LDL-C, insulin, HOMA-IR not different between groups
• In UK Biobank, liking asparagus was linked to 31% lower all-cause mortality over 3.4 years, a finding about preference that says nothing about how much was eaten. — 177,148 UK Biobank adults who completed a food preference questionnaire, mean follow-up 3.4 years (n = 177148) Evidence C source
  HR 0.69 (95% CI 0.62 to 0.77) for high vs low preference for asparagus

Safety, limits and interactions

• Among 27 patients with asparagus allergy at one Spanish unit, 4 reacted to eating it, and 3 of those 4 had anaphylaxis. — 27 patients diagnosed with asparagus allergy over 5 years, Spain (n = 27) Evidence C source
  8 contact dermatitis, 17 IgE-mediated, 2 both; 8 occupational asthma; 4 food allergy of whom 3 anaphylaxis
• A woman had anaphylaxis after cooked green beans while tolerating other legumes, driven by a single 10-kDa protein that survived cooking. — One 20-year-old woman, Spain (n = 1) Evidence D source
  Anaphylaxis requiring emergency care; only a 10-kDa protein recognized in cooked beans
• Raw green beans arriving at US frozen food plants carried Listeria species in 22% of samples and Listeria monocytogenes in 4%. — 290 raw vegetable samples (corn, carrots, green beans, peas, spinach) at frozen food facilities, US (n = 290) Evidence C source
  Green beans: Listeria spp. 22.2%, L. monocytogenes 4.2% before cleaning
• The FDA-approved warfarin label tells patients to keep vitamin K intake consistent, which matters for green beans at about 44 micrograms of vitamin K1 per 3.5 oz (100 g). — People taking warfarin Evidence E source
  Advice: consistent vitamin K intake, not avoidance
• Asparagus or green bean extracts sold as dietary supplements in the US fall under DSHEA (1994), so the FDA does not approve them for safety or effectiveness before they are sold. — Dietary supplements sold in the United States Evidence E source
  No FDA premarket approval of safety, effectiveness or labeling

What people believe that the data does not support

• Asparagus root extract is a different product from the spears: in a 12-week RCT on 72 young overweight adults the extract alone raised the antioxidant enzyme SOD, and malondialdehyde rose as well. — 72 adults aged 18 to 30 with BMI 23 or more, Thailand, four arms for 12 weeks (n = 72) Evidence B source
  Extract only: SOD activity up (p < 0.001) and malondialdehyde up (p = 0.017); lipid and glucose gains were seen with HIIT
• The 20-hydroxyecdysone sold from asparagus is tested as a supplement dose: 20 healthy men were randomized double-blind to 30 mg a day or placebo for 12 weeks. — 20 healthy young men doing supervised resistance training three times a week, 12 weeks (n = 20) Evidence B source
  Arm fat reduction greater than placebo (p < 0.05); fat oxidation higher only at 40% VO2peak between groups
• The European Union refused the claim that asparagus supports kidney excretory function or urinary flow, and holds no authorized claim for asparagus. — European Union food labeling, claim on Asparagus officinalis Evidence E source
  One entry for asparagus, non-authorized; zero authorized

Who this works differently for

• Raw green beans carry about 44 micrograms of vitamin K1 per 3.5 oz (100 g), ranging from 32 to 64 micrograms across eight USDA samples. — USDA FoodData Central Foundation Foods record Beans, snap, green, raw (n = 8 samples) Evidence E source
  Phylloquinone 43.9 ug per 3.5 oz (100 g), range 32.3 to 63.5, median 40.8
• Infants aged 4 to 6 months fed green beans or peas on 10 occasions all ate significantly more of the vegetable afterward, and breastfed infants increased most. — 36 infants aged 4 to 6 months and their mothers, US (n = 36) Evidence B source
  Intake rose after 10 exposures (P < .001); larger rise in breastfed than formula-fed infants
• In a trial on 36 infants starting solids, intake and liking of green beans stayed below carrots, and the gap was still there at 6 and 18 months. — 36 infants at the start of complementary feeding, randomized to step-by-step vegetable exposure or control (n = 36) Evidence B source
  Carrot intake and liking greater than green beans, persisting at 6 and 18 month follow-up
• People who taste the PROP marker as most bitter also find asparagus, kale and Brussels sprouts most bitter and least sweet, which tracked with eating fewer vegetables. — 110 adults aged 18 to 60 (71 women, 39 men) rating Brussels sprouts, kale and asparagus (n = 110) Evidence C source
  PROP bitterness explained variability in vegetable preference and intake via vegetable bitterness

What is still unknown

• The meta-analysis behind common bean health claims tested cooked dry beans at about 196 g a day, so its results do not transfer to green bean pods. — 23 to 24 clinical and randomized trials of common beans as whole grain or extract (n = 23 trials) Evidence B source
  No pooled estimate exists for green bean pods

The bottom line

Asparagus is the folate vegetable of the pair. Raw spears carry about 182 micrograms per 3.5 oz (100 g) across eight USDA samples and 175 in UK tables, and NIH names asparagus among the foods highest in folate. Raw green beans hold 58 micrograms per 3.5 oz (100 g) in the UK tables, about a third as much. The two sources on cooking do not agree. By the USDA factors for the vegetable group, which were not measured on these two, boiling and draining keeps 65 percent of folate and 75 percent of vitamin C, and steaming keeps 85 percent of each. Measured UK records give steamed asparagus 102 micrograms of folate per 3.5 oz (100 g) and grilled asparagus 122, against 175 raw, from separate samples for each method. For boiled green beans the same tables show folate unchanged at 58 micrograms, while carotene falls from 253 to 143 micrograms and vitamin C from 8 to 6 mg per 3.5 oz (100 g). A cup of cooked asparagus weighs 6.3 oz (180 g) in the US survey database, a cup of green beans 140 g, and one spear about 16 g. In a 2010 US survey brief, asparagus was among the vegetables adults reported only infrequently, and string beans were among the less often eaten vegetables for children. Asparagus root extract and 20-hydroxyecdysone are sold on the vegetable's name, and they are separate products. In a 12-week trial on 72 young overweight adults in Thailand, root extract alone raised the antioxidant enzyme SOD, and malondialdehyde, a marker of oxidative damage, rose as well. A purified 30 mg daily dose of 20-hydroxyecdysone reduced arm fat more than placebo in 20 young men on a weight training program, ten per group. Neither dose comes from a plate of spears, and we have no card on the safety of either product or on an upper dose. In the US, supplements do not go through FDA approval the way medicines do, so anyone who takes medication, is pregnant or has a chronic illness should talk to a doctor before taking one. The EU refused the claim that asparagus supports the kidneys or urine flow and has authorized no claim for it. In UK Biobank, adults who said they liked asparagus had 31 percent lower all-cause mortality over 3.4 years (HR 0.69, 95% CI 0.62 to 0.77). The questionnaire asked about liking and never measured how much anyone ate, and a health-conscious lifestyle likely explains part of the gap. Who should be careful. Asparagus allergy is real: among 27 patients at one Spanish allergy unit, many reacted through skin contact or work exposure, and of the 4 who reacted to eating asparagus, 3 had anaphylaxis. A clinic series like this gives no population rate. One young woman in Spain had anaphylaxis from cooked green beans while tolerating other legumes, so cooking does not remove every allergen. Home canning is the serious hazard. CDC counts all fresh vegetables as low acid and says pressure canning is the only recommended method for them. Single case reports describe botulism after home-preserved asparagus, with four weeks on a ventilator, and after home-canned green beans, with about five months. Raw green beans arriving at US freezing plants carried Listeria monocytogenes in 4 percent of samples before cleaning, which says nothing about cooked beans. We have no card yet on who is most at risk from Listeria or on how frozen vegetables should be handled before eating. Green beans hold about 44 micrograms of vitamin K1 per 3.5 oz (100 g) raw. The FDA-approved warfarin label asks patients to keep their vitamin K intake consistent, and it speaks of vitamin K in food in general, without naming green beans. We found no vitamin K value for asparagus. For babies, green beans are slower to win over than carrots, and the gap was still there at 18 months in a trial of 36 infants. In another trial of 36 infants aged 4 to 6 months, ten tastings of green beans or peas raised intake in every child.

Sources

1. asgb-local-r4-01 · USDA FoodData Central Foundation Foods, dataset
   Asparagus, green, raw (FDC Foundation Foods, release 2026-04-30): Folate, total 182.5 ug per 100 g, range 143.0-206.6, median 188.5, 8 samples
   USDA FoodData Central, Foundation Foods, release 2026-04-30, Asparagus, green, raw · checked 2026-09-28
2. asgb-local-r4-02 · USDA FoodData Central Foundation Foods, dataset
   Beans, snap, green, raw: Fiber, total dietary 3.011 G, range 2.39-5.05, median 2.75, 8 samples; Asparagus, green, raw: Fiber, total dietary 1.883 G, range 1.59-2.21, median 1.885, 8 samples (FDC Foundation Foods, release 2026-04-30)
   USDA FoodData Central, Foundation Foods, release 2026-04-30 · checked 2026-09-28
3. asgb-local-r4-03 · USDA FoodData Central Foundation Foods, dataset
   Beans, snap, green, raw: Iron, Fe 0.6516 MG, range 0.368-1.09, median 0.657, 8 samples; Asparagus, green, raw: Iron, Fe 0.4436 MG, range 0.396-0.501, median 0.4395, 8 samples (FDC Foundation Foods, release 2026-04-30)
   USDA FoodData Central, Foundation Foods, release 2026-04-30 · checked 2026-09-28
4. asgb-local-r4-05 · scoping review
   decreases of 30-50% were noted for sweet corn, red-skinned potatoes, cauliflower and green beans
   Foods, 2021 · checked 2026-09-28
5. asgb-local-r4-24 · CoFID 2021, dataset
   Asparagus, raw (CoFID 2021, code 13-157): Folate 175 ug per 100 g; Beans, green, raw (CoFID 2021, code 13-514): Folate 58 ug per 100 g
   CoFID 2021 (Public Health England), Asparagus, raw 13-157 and Beans, green, raw 13-514 · checked 2026-09-28
6. asgb-local-r4-25 · CoFID 2021, dataset
   Asparagus, raw (CoFID 2021, code 13-157): Iron 0.70 mg per 100 g; Beans, green, raw (CoFID 2021, code 13-514): Iron 1.04 mg per 100 g
   CoFID 2021 (Public Health England), Asparagus, raw 13-157 and Beans, green, raw 13-514 · checked 2026-09-28
7. asgb-local-r4-28 · fact sheet
   Spinach, liver, asparagus, and brussels sprouts are among the foods with the highest folate levels.
   NIH Office of Dietary Supplements, Folate fact sheet for health professionals · checked 2026-09-28
8. asgb-local-r4-11 · USDA FNDDS portion weights, dataset
   Asparagus, fresh, cooked, no added fat (FNDDS 75202011, fdc_id 2709834): 1 spear 16 g, 1 cup 180 g, Quantity not specified 90 g; Green beans, fresh, cooked, no added fat (FNDDS 75205021, fdc_id 2709852): 1 cup 140 g, 1 bean 6 g, Quantity not specified 70 g
   USDA FNDDS, FDC 2709834 and 2709852 · checked 2026-09-28
9. asgb-local-r4-29 · USDA dietary data brief
   Among the vegetables reported infrequently were celery, cauliflower, Brussels sprouts, asparagus and green peas (data not shown).
   USDA Food Surveys Research Group, Dietary Data Briefs, 2010 · checked 2026-09-28
10. asgb-local-r4-30 · USDA dietary data brief
    String beans, tomatoes, and cucumbers were less frequently consumed
    USDA Food Surveys Research Group, Dietary Data Briefs, 2010 · checked 2026-09-28
11. asgb-local-r4-06 · controlled feeding trial
    vegetables (15 subjects, 180 g/day of green beans, pumpkin, and sweet corn) for four weeks. Serum lutein concentration increased by 37%.
    Nutrients, 2021 · checked 2026-09-28
12. asgb-local-r4-07 · USDA Table of Nutrient Retention Factors, Release 6, dataset
    USDA-RETN-R6:3775 VEG,OTHER,BLD,WATER COVER,DRAINED: folate_total_ug 65%, vitamin_c_mg 75%, potassium_mg 90%; USDA-RETN-R6:3784 VEG,OTHER,STEAMED: folate_total_ug 85%, vitamin_c_mg 85%, potassium_mg 100%
    USDA Table of Nutrient Retention Factors, Release 6 (2007) · checked 2026-09-28
13. asgb-local-r4-08 · public health guidance
    Low acid-foods include all fresh vegetables, figs, meats, poultry, fish, seafood, and some tomatoes. Pressure canning is the only recommended method for canning low-acid foods.
    CDC, Botulism prevention · checked 2026-09-28
14. asgb-local-r4-09 · case report
    After eating home-preserved asparagus, a 33-year-old man presented with internal and external ophthalmoplegia, bilateral facial nerve palsies, and descending muscle weakness culminating in a sudden respiratory arrest.
    Med J Aust, 1992 · checked 2026-09-28
15. asgb-local-r4-10 · case report
    presented with paralysis of multiple cranial nerves and rapidly descending paralysis approximately 72 hours after ingestion of home-canned beans
    J Med Case Rep, 2018 · checked 2026-09-28
16. asgb-local-r4-26 · CoFID 2021, dataset
    Asparagus, raw (CoFID 2021, 13-157): Folate 175 ug, Vitamin C 12 mg, Water 91.4 g; Asparagus, steamed (13-638): Folate 102 ug, Vitamin C 8 mg, Water 92.4 g; Asparagus, grilled (13-639): Folate 122 ug, Vitamin C 10 mg, Water 90.9 g per 100 g
    CoFID 2021 (Public Health England), Asparagus 13-157, 13-638, 13-639 · checked 2026-09-28
17. asgb-local-r4-27 · CoFID 2021, dataset
    Beans, green, raw (CoFID 2021, 13-514): Folate 58 ug, Carotene 253 ug, Vitamin C 8 mg; Beans, green, boiled in unsalted water (13-515): Folate 58 ug, Carotene 143 ug, Vitamin C 6 mg per 100 g
    CoFID 2021 (Public Health England), Beans, green 13-514 and 13-515 · checked 2026-09-28
18. asgb-local-r4-12 · RCT
    12 weeks of asparagus powder supplementation partially improved glycemic control, lipid profile, and oxidative stress
    Life (Basel), 2025 · checked 2026-09-28
19. asgb-local-r4-22 · cohort
    Higher preference for asparagus (hazard ratio (95% confidence interval)): 0.69 (0.62, 0.77))
    Sci Rep, 2026 · checked 2026-09-28
20. asgb-local-r4-19 · retrospective cohort
    Four patients suffered from immediate allergic reactions related to asparagus ingestion (food allergy); three of them reported anaphylaxis whereas the other had oral allergic syndrome.
    Clin Exp Allergy, 2004 · checked 2026-09-28
21. asgb-local-r4-20 · case report
    Only one protein with a molecular weight of approximately 10 kDa was recognized in cooked beans.
    Allergol Immunopathol (Madr), 2025 · checked 2026-09-28
22. asgb-local-r4-21 · prevalence study
    L. monocytogenes prevalence was determined in corn (13.6%), peas (6.3%), and green beans (4.2%) arriving at processing facilities.
    J Food Prot, 2021 · checked 2026-09-28
23. asgb-local-r4-31 · drug label
    The amount of vitamin K in food may affect therapy with warfarin sodium. Advise patients taking warfarin sodium to eat a normal, balanced diet maintaining a consistent amount of vitamin K.
    Warfarin sodium, FDA-approved label (DailyMed), effective 2026-06-25 · checked 2026-09-28
24. sf-dshea-4 · agency advice
    The Federal Food, Drug, and Cosmetic Act was amended in 1994 by the Dietary Supplement Health and Education Act, often referred to as DSHEA, which defined “dietary supplement” and set out the FDA’s authority regarding such products....The FDA does NOT have the authority to approve dietary supplements for safety and effectiveness, or to approve their labeling, before the supplements are sold to the public.
    FDA, FDA 101: Dietary Supplements · checked 2026-10-08
25. asgb-local-r4-13 · RCT
    The ARE group, meanwhile, exhibited significant increases in both SOD activity (p < 0.001) and malondialdehyde levels (p = 0.017).
    Int J Mol Sci, 2025 · checked 2026-09-28
26. asgb-local-r4-14 · RCT
    Twenty healthy males were randomly assigned in a double-blind design to receive either a placebo (PLA; n=10) or 30 mg/d of 20E (n=10) for 12 wk
    J Nutr Sci Vitaminol (Tokyo), 2025 · checked 2026-09-28
27. asgb-local-r4-15 · regulatory register entry
    POL-HC-6652 Asparagus officinalis Supports the excretory function of the kidneys /contributes to urinary flow Non-authorised
    EU Register on nutrition and health claims, claim POL-HC-6652, snapshot 2026-09-21 · checked 2026-09-28
28. asgb-local-r4-04 · USDA FoodData Central Foundation Foods, dataset
    Beans, snap, green, raw: Vitamin K (phylloquinone) 43.9 UG per 100 g, range 32.3-63.5, median 40.8, 8 samples (FDC Foundation Foods, release 2026-04-30)
    USDA FoodData Central, Foundation Foods, release 2026-04-30, Beans, snap, green, raw · checked 2026-09-28
29. asgb-local-r4-16 · RCT
    After 10 opportunities to consume the vegetable, all infants significantly increased their intake (P < .001).
    Pediatrics, 1994 · checked 2026-09-28
30. asgb-local-r4-17 · RCT
    Intake and liking of carrots were greater than green beans. However, at 6m then 18m follow up, vegetable (carrot > green beans) but not group differences were observed.
    Appetite, 2015 · checked 2026-09-28
31. asgb-local-r4-18 · observational taste study
    Those who taste PROP as most bitter also tasted the vegetables as most bitter and least sweet.
    Physiol Behav, 2006 · checked 2026-09-28
32. asgb-local-r4-23 · meta-analysis
    On average, 195.82 g/day (dry weight) of cooked whole beans was given to participants.
    Nutrients, 2021 · checked 2026-09-28