Friday Q&A with Julie Daniluk – Food in Spotlight – Green Beans

Julie Daniluk – TV Host & Nutritionist (picture credit –

Blog Post Introduction: After reading Julie Daniluk’s recipes, Marcie Mom discovered that some readily available foods in Singapore are of high nutritional value but we may not have thought of giving them to our kids! Thus, Marcie Mom catches up with Julie to find out the nutritional benefits of these foods and knowing how nutritious they are will certainly motivate us to cook for our kids!

More on Julie Daniluk – Julie Daniluk, TV Host and Nutritionist, hostHealthy Gourmet (OWN: the Oprah Winfrey Network) and is a health expert for the Marilyn Dennis Show (CTV). She has also appeared on numerous TV and radio shows including The Dr Oz Show, CTV’s Breakfast TV and Wylde on Health (CP24). Her book, Meals that Heal Inflammation features a practical nutrition guide, menu plan and 130 easy and delicious recipes.

Thank you Julie for taking time to explain the nutritional benefits of these foods. I’m so excited to learn about them and to feed my eczema toddler healthy!

Question: What are the (i) nutritional benefits of Green Beans, (ii) how much can a child take and (iii) is there significant loss in nutrients if cooked?

Julie: Green beans are also known as french beans, string beans, snap beans and squeaky beans. It is a rich source of Vitamins A, B complex, C, K, protein, iron, magnesium, manganese, potassium and fibre. Green bean can also benefit us in the following ways:

  1. Reduces inflammation on the skin due to sun burn – Green beans have high carotenoids; in particular, beta-carotene and lutein can stop erythema, which is skin redness and inflammation after a sunburn.
  2. Reduces benzopyrene toxicity due to charred food – Green beans have high chlorphyll, which can stop the multiplicaiton of tumor cells due to benzopyrene.
  3. Reduces inflammation – Having the highest antioxidant in the bean family, Green beans contain quercetin and kaemferol that have been researched to stop death of dopamine-creating cells, thus aiding the treatment of Parkinsons disease.
  4. Improves connective tissue – Through the mineral silicon, Green beans can improve the health of our connective tissue, including cartilage, bones, ligaments and skin.
  5. Reduces likelihood of bone fractures – Being high in Vitamin K, Green beans strengthen our bone matrix, preventing bone fractures and osteopenia. Vitamin K also moderates blood clotting.

(ii) A child serving would be 2 tbsp.

(iii) Vitamin B and C is lost in boiling so steaming green beans is a perferred cooking method.

MarcieMom: Wow, I’ve to bear in mind the ‘power’ of green beans, in particular, to encourage my mom to take more of it. It’s strange though, at one time Marcie loves green beans (when we eat out) but once I got my mom to cook for her, she hates it! Time for me to look into recipes to entice her back to Green beans!

Green Beans and Apple Salad – by Julie Daniluk

Fresh Green Beans, One Way – by The Pioneer Woman

Green Beans with Almonds and Thyme – by Simply Recipes

Leave a comment

Your sharing will help others!

This site uses Akismet to reduce spam. Learn how your comment data is processed.