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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, raw broadbeans are very healthy. They are rich in plant-based protein and dietary fiber, which aids digestion and promotes satiety. They are also an excellent source of folate, crucial for cell growth, and contain L-dopa, which may support brain health.
Per 100g, raw broadbeans contain approximately 88 calories, 7.9g of protein, 17.6g of carbohydrates, and 0.7g of fat. They also provide essential minerals like manganese, copper, and iron, supporting bone health and energy production.
Yes, broadbeans can be beneficial for weight loss due to their high fiber and protein content. Fiber promotes satiety, helping you feel full longer, while protein supports muscle maintenance. Their relatively low-calorie count per serving also makes them a good choice.
Yes, broadbeans are naturally vegan as they are a plant-based vegetable. They are also naturally gluten-free, making them suitable for individuals with celiac disease or gluten sensitivity.
Yes, diabetics can generally eat broadbeans in moderation. While they contain carbohydrates (17.6g per 100g), their high fiber content helps to slow down sugar absorption, preventing rapid blood sugar spikes. Portion control is key, and it's always best to consult a healthcare professional.
Broadbeans are typically removed from their large pods first. For cooking, they can be blanched in boiling water for 1-2 minutes, then refreshed in ice water. This makes it easier to remove the tough outer skin of each bean, revealing the tender, bright green inner bean. They can then be sautéed, added to salads, or incorporated into stews.
raw broadbeans is a versatile ingredient found in cuisines around the world. With 88 calories per 100g and 7.9 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, young and tender broadbeans can be eaten raw, especially if they are very fresh and small. However, many people prefer to blanch and peel them first, as the outer skin can be tough and slightly bitter, and cooking improves their texture and flavor.
Store fresh, unpodded broadbeans in their pods in a perforated plastic bag in the refrigerator's crisper drawer. They will stay fresh for up to a week. Once podded, they should be used within 2-3 days or blanched and frozen for longer storage.
It depends on their maturity and your preference. Younger, smaller broadbeans often have tender skins that don't require peeling. However, larger, more mature broadbeans have a thicker, tougher, and sometimes bitter outer skin that is usually removed after blanching for a more tender and palatable eating experience.
Favism is a rare, inherited condition caused by a deficiency of the enzyme glucose-6-phosphate dehydrogenase (G6PD). Individuals with G6PD deficiency must strictly avoid broadbeans (fava beans) and their pollen, as consumption can trigger a severe hemolytic anemia reaction.