broad beans
Also known as: faba beans, fava beans
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Also known as: faba beans, fava beans
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A simple and delicious Konkani stir-fry featuring tender broad beans, aromatic tempering, and fresh coconut. This classic side dish is a staple in Mangalorean homes and comes together quickly for a healthy weeknight meal.
A rustic and flavorful Bihari-style curry featuring tender broad beans and soft potatoes simmered in a simple yet aromatic tomato and spice base. This comforting dish is a staple in Eastern India and pairs perfectly with hot rotis or steamed rice.
Tender broad beans simmered in a rich, nutty Hyderabadi gravy made from peanuts, sesame, and tamarind. This classic curry is tangy, spicy, and pairs perfectly with rice or roti.
Yes, broad beans are highly nutritious. They are rich in plant-based protein, fiber, and essential minerals like iron and manganese. They also contain L-dopa, which supports brain health, and folate, which is vital for cell growth and development.
Broad beans provide approximately 7.6g of protein per 100g. This makes them an excellent plant-based protein source for vegetarians and vegans, helping to support muscle maintenance and satiety.
Yes, they can be beneficial for weight management. With only 82 calories per 100g and a high fiber content, they help you feel full for longer, which can reduce overall calorie intake throughout the day.
Yes, broad beans are naturally gluten-free and 100% vegan. They are a staple in plant-based diets due to their high protein and mineral content, making them a versatile ingredient for many dietary needs.
Broad beans are relatively high in carbohydrates, containing about 14.2g per 100g. While they are very healthy, they may not fit into a strict ketogenic diet and should be consumed in moderation if you are tracking net carbs.
First, remove the beans from their large outer pods. Boil the beans in salted water for 2-5 minutes until tender. For the best texture, many people 'double-pod' them by removing the tough, waxy outer skin of each individual bean after boiling.
While the skins of very young, small broad beans are edible, larger beans have a tough, bitter outer skin. It is generally recommended to blanch them and then squeeze the bright green bean out of its pale skin for a better flavor and creamier texture.
broad beans is a versatile ingredient found in cuisines around the world. With 82 calories per 100g and 7.6 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Broad beans have a distinctively buttery, nutty, and slightly sweet flavor with a creamy texture. When they are older or left unpeeled, they can develop a slightly bitter or earthy undertone.
Keep fresh, unpodded broad beans in a paper bag in the refrigerator's crisper drawer for up to 5 days. Once podded, they should be used immediately or blanched and frozen for long-term storage.
Very young, small broad beans can be eaten raw and have a sweet, crisp taste. However, as they mature, they become starchy and tough, making them much more palatable and easier to digest when cooked.
