Green beans are another vegetable that is widely tolerated.
Though they have fibrous skin, green beans are considered a safe option for IBD even in the midst of a flare, as long as they’re not eaten raw.
Green beans provide vitamin C, vitamin K, and folate.
Many people enjoy their flavor; George says that’s important, because the more you enjoy a certain vegetable, the more likely you’ll be to add it to your diet.
How to Prepare It First, cut off any stringy ends or tough stems before cooking. Then, steam, boil, or use canned green beans so they’re soft and easy to mash with a fork. If you’re in an active flare, puree the green beans after cooking.
Green beans can be added to soups, stews, or casseroles.
Tips for Enjoying Fall Vegetables
Because IBD affects everyone differently, there may be one or two options on this list that can cause you discomfort, even when cooked properly.
“This is one of the reasons that keeping a food diary is so helpful,” says Castro. “You can identify which vegetables may be giving you issues, and which are helping you to feel nourished.”
Other tips from Castro include:
- Expand your vegetable choices when you’re in remission, rather than when you’re in an active flare.
- Be particularly cautious about eating cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, and cabbage) when you have symptoms, as these can be difficult to digest.
- Introduce new vegetables one at a time to identify potential trigger foods, and note in your food diary if there are any effects that would keep you from adding a certain vegetable to your routine.
- Ramp up your overall consumption of vegetables gradually if they’ve been a limited part of your diet in the past; this will help your body adjust to eating more fiber.
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