Do Yellow Beans Have Less Vitamin K Than Green Beans?

December 1, 2025 •

4 min read

According to nutritional data, raw green beans can contain up to 37% more of your daily vitamin K requirement than their yellow counterparts. This significant difference answers a common question about whether yellow beans have less vitamin K than green beans, but it also reveals a broader story about their distinct nutritional profiles.

Quick Summary

This article explores the vitamin K content and overall nutritional differences between yellow beans and green beans. It compares their vitamin, mineral, and antioxidant levels to provide a comprehensive look at how these two common vegetables stack up against each other for a balanced diet.

Key Points

Vitamin K Content: Yes, yellow beans have less vitamin K than green beans due to the absence of chlorophyll, the green pigment that is a primary source of vitamin K1.
Nutritional Strengths: Green beans are a better source of vitamins K, A, and C, while yellow beans (also known as wax beans) are richer in folate and certain minerals like magnesium.
Culinary Versatility: Both bean varieties are similar in flavor and texture, and can be used interchangeably in most recipes. Yellow beans tend to hold their color better during cooking.
Health Benefits: Both beans are low-calorie, high-fiber, and packed with antioxidants that support bone, digestive, and immune health.
Dietary Considerations: Individuals on blood-thinning medication may need to monitor green bean intake more closely due to the higher vitamin K levels.
Best Practice: For a broader range of nutrients and a more colorful dish, consider combining both green and yellow beans.

Comparing Vitamin K Content in Yellow and Green Beans

Vitamin K is an essential nutrient known for its critical role in blood clotting and bone health. When comparing green beans (also known as string beans) and yellow beans (or wax beans), the vitamin K content is a key differentiator. The primary reason for the variation is the chlorophyll content; green beans are rich in chlorophyll, which is a key source of vitamin K1. Yellow beans, due to a genetic mutation, lack this pigment, which is a major contributing factor to their lower vitamin K levels.

While yellow beans are not devoid of vitamin K, their concentration is notably lower. For individuals tracking their vitamin K intake, especially those on blood-thinning medication like warfarin, this difference can be important to monitor. However, for most people, the difference is not significant enough to impact overall health, as both varieties contribute to a healthy diet rich in other essential nutrients.

The Broader Nutritional Picture

Beyond just vitamin K, a complete nutritional comparison reveals that both yellow and green beans are excellent additions to a balanced diet, each with its unique strengths. Green beans tend to have higher levels of Vitamin A and C, while yellow beans offer more folate and certain minerals.

Yellow Beans: A Closer Look

Yellow beans are a nutritional powerhouse in their own right, providing a wealth of minerals and other vitamins. They are particularly known for their rich supply of:

Folate: Essential for cell growth and DNA synthesis.
Fiber: Aids in digestion and promotes gut health.
Potassium: An important electrolyte that helps regulate fluid balance and nerve signals.
Magnesium: Involved in hundreds of biochemical reactions in the body.

Green Beans: A Nutritional Standout

Green beans' vibrant color comes from chlorophyll, which is tied to its higher content of specific vitamins. They are an excellent source of:

Vitamin K: As previously discussed, they are significantly higher in vitamin K compared to yellow beans.
Vitamin C: A powerful antioxidant that supports the immune system.
Vitamin A: Important for vision, immune function, and reproductive health.
Antioxidants: Rich in flavonoids and carotenoids that help protect against cell damage.

Comparison Table: Green vs. Yellow Beans


Nutrient (per 100g raw)	Green Beans	Yellow Beans (Wax Beans)	Key Benefit Difference
Vitamin K	High (51 mcg)	Moderate (contains some)	Green beans have significantly more for bone health and clotting.
Vitamin A	High (633 IU)	Very Low (2 IU)	Green beans provide much more for vision and immune support.
Vitamin C	High (12.2 mg)	Moderate (8.9 mg)	Green beans offer a slightly higher amount of this immune-booster.
Folate	Moderate (33 mcg)	High (145 mcg)	Yellow beans are a richer source, important for cell growth.
Fiber	Good Source (3.4g)	Good Source (4.9g)	Yellow beans have a slightly higher fiber content for digestive health.
Carotenoids	Present	Present, often higher	Yellow beans' pigment indicates a potentially higher carotenoid content.

The Role of Cooking Method

It is important to remember that preparation methods can impact the nutritional content of both beans. Over-boiling, for example, can reduce water-soluble vitamins like Vitamin C. Quick steaming or sauteing is often the best way to preserve nutrients in both varieties. While green beans may lose some color during cooking, yellow beans tend to retain their brightness, which can be an appealing aesthetic feature for certain dishes. Ultimately, the choice between the two can come down to culinary preference and the specific nutritional focus of your meal.

Conclusion: Making the Right Choice for Your Plate

In conclusion, the answer to "do yellow beans have less vitamin K than green beans?" is yes, but this fact should not overshadow the unique nutritional contributions of each bean. Green beans provide a more concentrated source of vitamins K, A, and C, while yellow beans offer more folate and several key minerals. Both are low in calories, high in fiber, and rich in antioxidants, making them valuable components of a healthy diet. Whether you choose a classic green bean casserole or a vibrant yellow bean salad, you are making a nutritious choice. The best approach is to enjoy both, mixing them into your meals for a wider spectrum of color, flavor, and health benefits.

For those on specific dietary plans, such as those monitoring vitamin K intake for blood-thinning medication, green beans require more careful tracking than yellow beans. However, for the average person, the best bean is simply the one that you enjoy the most. Consider mixing the two together for a colorful and nutrient-diverse side dish. The slight nutritional differences are minor compared to the overall health benefits of including these legumes in your meals regularly. Remember that the journey to good health is paved with variety, so don't hesitate to enjoy both green and yellow beans.

Frequently Asked Questions

The main reason is chlorophyll. Green beans contain chlorophyll, which is a key source of vitamin K1. Yellow beans, or wax beans, lack this pigment, resulting in a lower vitamin K content.

Neither is definitively healthier; they simply have different nutritional strengths. Green beans are higher in vitamins K, A, and C, while yellow beans contain more folate and some minerals. Both are excellent, nutritious choices.

Yes, in most recipes, yellow beans can be used as a direct substitute for green beans. They have similar flavor and texture, though yellow beans hold their bright color better after prolonged cooking.

Green beans are generally better for bone health due to their higher vitamin K content, a nutrient crucial for bone strength and mineralization.

Yellow beans are notably higher in folate, a B vitamin vital for cell growth and repair. They also offer higher levels of certain minerals compared to green beans.

Cooking can reduce the levels of water-soluble vitamins like vitamin C in both types of beans, particularly through methods like boiling. Quick steaming or stir-frying helps retain more nutrients.

The flavor difference is very subtle. Many find them to have a similar, slightly sweet and grassy taste. Any perceived differences are often related to a bean's freshness rather than its color.