Juice Guide
Green Beans
Juice
Green bean juice yield by juicer type, full nutrition per 100ml, and how to use string beans in veggie blends. Cold press extracts up to 60% — far more than centrifugal.
Green beans are an underrated juicing ingredient — mild enough to blend invisibly, nutritionally dense enough to matter. They don’t yield as generously as high-water vegetables like cucumber or celery, but a cold press or masticating juicer extracts a solid amount, and the folate, vitamin K, and iron content makes them worth including in any serious vegetable blend.
They’re rarely the star of a juice, and that’s the point. A handful of green beans added to a celery-cucumber-apple base adds meaningful nutrition without changing what the juice tastes like. Use the calculator to dial in exact quantities and see the combined nutrition profile by juicer type.
The Numbers That Matter
Green Beans Juice Yield
by Juicer Type
How much juice you actually get from 100g of green_bean depends heavily on your extraction method. These ranges are sourced from peer-reviewed research and manufacturer data.
| Juicer Type | Yield | ml per 100g | Data Quality | Source |
|---|---|---|---|---|
| Hydraulic Press | 58-65% | 58-65ml | Estimated | Based on fiber content and water content (91%) — comparable to other fibrous low-sugar vegetables |
| Twin Gear | 52-58% | 52-58ml | Estimated | Twin gear mechanical advantage on fibrous produce; estimated from comparable vegetables |
| Masticating | 42-48% | 42-48ml | Estimated | Single auger extraction estimated from fiber and water content data |
| Centrifugal | 32-38% | 32-38ml | Estimated | Centrifugal juicers struggle with fibrous low-sugar vegetables; estimated from comparable produce |
Yield
58-65%
ml / 100g
58-65ml
Based on fiber content and water content (91%) — comparable to other fibrous low-sugar vegetables
Yield
52-58%
ml / 100g
52-58ml
Twin gear mechanical advantage on fibrous produce; estimated from comparable vegetables
Yield
42-48%
ml / 100g
42-48ml
Single auger extraction estimated from fiber and water content data
Yield
32-38%
ml / 100g
32-38ml
Centrifugal juicers struggle with fibrous low-sugar vegetables; estimated from comparable produce
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Juice-Adjusted Values
Green Beans Juice
Nutrition Per Cup
Per 240ml cup. These values reflect what ends up in your glass after juicing — not raw whole green_bean nutrition.
Calories
22
kcal / cup
Carbs
7.7g
3.6g sugar
Protein
2.1g
per 240ml
Fiber
0.3g
retained in juice
Vitamin C
20mg
22% daily value
Potassium
352mg
7% daily value
Calcium
31mg
2% daily value
Iron
1.7mg
9% daily value
Vitamin K
24mcg
20% daily value
Daily values based on a 2,000 calorie diet. Values sourced from USDA FoodData Central, adjusted for juice extraction yield. Individual results vary by juicer type.
Step by Step
How to Juice
Green Beans
01
Prep Your Produce
Wash green_bean thoroughly. Cut into pieces that fit your feed chute — typically 1–2 inch sections. Room-temperature produce extracts slightly better than cold from the fridge.
02
Set Up Your Juicer
Place your collection vessel under the juice spout. For masticating and twin gear juicers, select the firmest produce setting if your machine offers it.
03
Feed and Extract
Feed pieces steadily without forcing. Push firmly but let the juicer work at its own pace — rushing reduces yield. Alternate with softer produce if mixing.
04
Strain and Serve
Strain through fine mesh for cleaner juice. Drink immediately for maximum nutrient retention, or store in an airtight glass jar for up to 24 hours.
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Common Questions
Green Beans Juice FAQ
Can you actually juice green beans?
Yes — green beans juice reasonably well in a masticating or twin gear juicer. They won't perform like cucumber or celery (which are 95%+ water), but a cold press or slow juicer extracts a usable amount of liquid. Centrifugal juicers struggle more with the fibrous structure and produce noticeably less juice from the same quantity.
Green beans are rarely juiced solo. They work best as part of a vegetable blend — adding a small amount to a base of celery, cucumber, or carrot gives you the nutritional benefits without needing a large quantity. A handful (about 100g) of green beans adds meaningful vitamin K, folate, and iron to any green juice.
What are the nutritional benefits of green bean juice?
Green bean juice provides a solid profile of micronutrients for a low-calorie vegetable. Per 100ml of cold press juice:
**Vitamin K**: approximately 24mcg — supports bone health and blood clotting. A 16 oz glass contributes meaningfully toward the 90–120mcg daily target.
**Folate**: approximately 55mcg per 100ml — important for cell division and particularly relevant for pregnancy. Green beans are one of the better folate sources in the vegetable juice category.
**Iron**: approximately 1.7mg per 100ml — non-heme iron, so pairing with vitamin C sources (lemon, bell pepper) improves absorption.
**Vitamin C**: approximately 20mg per 100ml. Adding lemon or citrus to a green bean blend boosts absorption of both the iron and extends the juice's shelf life slightly.
The sugar content is moderate at 3.6g per 100ml, making green bean juice suitable for low-glycemic blends.
What does green bean juice taste like?
Green bean juice has a mild, grassy, slightly vegetal flavor — less bitter than kale, less sweet than carrot. It's earthy without being overwhelming. The flavor profile is closer to celery or cucumber than to leafy greens.
Most people find it blends invisibly into a vegetable juice mix. It doesn't dominate the way spinach or wheatgrass can, and it doesn't sweeten the way carrot or apple do. A basic blend that works: green beans, celery, cucumber, a small green apple, and lemon. The green beans add depth and nutrition without announcing themselves.
How much juice does 1 lb of green beans make?
One pound (454g) of green beans yields approximately 260–295ml in a cold press or hydraulic press juicer — roughly 9–10 oz. In a masticating juicer, expect about 190–220ml from the same pound.
Centrifugal juicers extract the least — approximately 145–175ml from one pound. For green beans specifically, slow juicers produce substantially more juice and do so more efficiently since the fibrous structure needs sustained compression rather than high-speed shredding.
How do green beans compare to other vegetables for juicing?
Green beans sit in the mid-range of juiceable vegetables. They have more available juice than dense roots like ginger or turmeric, but less than high-water vegetables like cucumber (95%+ yield) or celery.
Their strength is nutritional density relative to volume: the folate, vitamin K, and iron content per calorie is high. If you're building a nutrient-dense green juice blend and want to avoid the stronger flavors of kale or wheatgrass, green beans are a low-profile but solid addition.
Are green beans good for juicing during a juice feast or cleanse?
Green beans work well in a juice feast context. They contribute folate, vitamin K, and iron — nutrients that are easy to underserve when juicing primarily fruit-forward or sweet vegetables. The mild flavor means they integrate into almost any blend without changing its character.
For a multi-day juice feast, rotating green beans into your vegetable base (alongside celery, cucumber, parsley, and greens) gives you broader micronutrient coverage. One significant benefit: green beans provide folate at a meaningful level, and folate is often underprovided in juice feasts that focus on fruit or root vegetables.
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