Bean, broad/ broad bean/ field bean (Vicia faba)

Introduction:

The greenish-white beans are contained in a legume pod. The beans taste best when young. They have a slightly nutty and mildly sweet aroma.

Use/Preparation:

Broad beans can be eaten raw as well as in soups, stews, as puree, classically "with bacon" or in salads. The beans also taste good with pasta or meat dishes. Bean flour is added to food because of its binding properties.

Health:

Broad beans are high in B vitamins as well as calcium, potassium and magnesium. They are also a valuable source of vegetable protein and fibre.

Alternatives:

Alternatively, other legumes such as chickpeas, green peas, kidney beans, black beans, or lentils can be used. They are all rich in vegetable protein, fibre, vitamins and minerals such as B vitamins, iron and calcium.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	88/368
Fat	0,7 g
Healthy fatty acids	0 g
Carbohydrates	17,6 g
Sugar	9,2 g
Protein	7,9 g
Salt	0 g