Legume
Flour
Broad Bean flour is milled dried seed or root—thickens, bakes and coats with the parent’s flavour. Whisk to avoid lumps; store dry. Adjust recipes when gluten-free. Salt early for large joints, late for delicate leaves and soft fruit.
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Characteristics
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Traits
Nutrition and pairings
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 1.5 g
- Saturated Fat 0.38 g
- Trans Fat 0 g
- Monounsaturated Fat 0.38 g
- Polyunsaturated Fat 0.74 g
- Cholesterol 0 mg
- Sodium 10.2 mg
- Salt 0.02 g
- Total Carbohydrate 72 g
- Dietary Fibre 8 g
- Total Sugars 1 g
- Complex / starch 60 g
- Protein 10.1 g
- Water 12 g
- Energy 342 kcal
- Water 12 g
- Carbohydrates 72 g
- Protein 10.1 g
- Fat 1.5 g
- Saturated Fat 0.38 g
- Monounsaturated Fat 0.38 g
- Polyunsaturated Fat 0.74 g
- Omega-3 0.11 g
- Vitamins 164 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.28 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 2.23 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 5.4 µg
- Vitamin B9 — Folate 129 µg
- Vitamin C 2 mg
- Vitamin E 0.53 mg
- Vitamin K 8.4 µg
- Minerals 296 mg
- Major Minerals 294 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.28 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 2.23 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.22 · vitamin-b7-biotin: 5.4 · vitamin-b9-folate: 129.4 · vitamin-e: 0.53 · vitamin-k: 8.4 ·
Minerals
Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.
History
Cooks bought prepped forms of broad bean for speed while markets still sold whole produce, including named flour portions.
Cooks bought prepped forms of broad bean for speed while markets still sold whole produce, including named flour portions.
Cooks bought prepped forms of broad bean for speed while markets still sold whole produce, including named flour portions.