Legume
Broad Bean
Broad bean (fava bean, Vicia faba) is eaten fresh as a green vegetable-pulse and dried as a hearty winter bean. Large pods yield meaty seeds with an earthy, slightly bitter green flavour when young and a denser, nuttier character when dried. Double-podding fresh beans is optional for tenderness. Dried favas power stews, ful medames, falafel mixes, and flours across the Mediterranean and Middle East.
Also known as: Broad Bean, Fava Bean, Ful, Fava, Haba, Foul / Ful
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.76 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.3 g
- Cholesterol 0 mg
- Sodium 9.33 mg
- Salt 0.02 g
- Total Carbohydrate 21.5 g
- Dietary Fibre 5.92 g
- Total Sugars 2.12 g
- Complex / starch 12.4 g
- Protein 8.72 g
- Water 70 g
- Energy 122 kcal
- Water 70 g
- Carbohydrates 21.5 g
- Sugars 2.12 g
- Monosaccharides 1.48 g
- Disaccharides 0.64 g
- Starch 12.4 g
- Amylose 3.09 g
- Amylopectin 9.27 g
- Digestible Starch 10.5 g
- Resistant Starch 1.24 g
- Fibre 5.92 g
- Soluble Fibre 2.07 g
- Insoluble Fibre 3.85 g
- Protein 8.72 g
- Plant Protein 8.28 g
- Fat 0.76 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.3 g
- Vitamins 180 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.22 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 1.27 mg
- Vitamin B5 — Pantothenic Acid 0.42 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 5.9 µg
- Vitamin B9 — Folate 140 µg
- Vitamin C 2 mg
- Vitamin E 0.57 mg
- Vitamin K 9.1 µg
- Minerals 263 mg
- Major Minerals 255 mg
- Trace Minerals 7.7 mg
- Salt 0.02 g
- Sodium Chloride 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.22 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 1.27 · vitamin-b5-pantothenic-acid: 0.42 · vitamin-b6: 0.17 · vitamin-b7-biotin: 5.9 · vitamin-b9-folate: 140.1 · vitamin-e: 0.57 · vitamin-k: 9.1 ·
Minerals
Sodium: 9.33 · Potassium: 213 · Calcium: 33 · Iron: 2.3 · Zinc: 0.4 · Iodine: 5 ·
Cooked legumes deliver plant protein, resistant starch, and fibre with little fat.
History
Fava beans were domesticated in the Near East among the earliest Old World pulses.
Egyptian and Mediterranean cookery fixed dried favas in breakfast stews and purees.
Broad beans became a standard British garden and field pulse for fresh and dried use.
Canned and frozen broad beans extended seasonal green fava beyond local harvests.