Broad beans, also known as fava beans, are a nutritious legume that are popular in many cuisines around the world. One serving of immature broad beans that have been boiled with salt contains approximately 62 calories.
In addition to their relatively low calorie count, broad beans are also a rich source of several macronutrients, micronutrients and health-promoting compounds, making them a great addition to a balanced diet.
In this article, we'll explore the nutritional profile of boiled broad beans, their potential health benefits, tips for cooking and serving them, as well as some variations and comparisons to other beans.
Calories in Broad Bean, Immature, Boiled W/Salt (Fava)
One hundred grams of immature broad beans that have been boiled with salt contain approximately 62 calories.
Broad Bean, Immature, Boiled W/Salt (Fava) Macronutrients
One hundred grams of immature broad beans that have been boiled with salt contain approximately 4 grams of protein, 0.4 grams of fat, and 12 grams of carbohydrates, including 4 grams of fiber.
Broad Bean, Immature, Boiled W/Salt (Fava) Micronutrients
One serving of boiled immature broad beans is also rich in several essential micronutrients including vitamins C and K, folate, magnesium, and iron.
Broad Bean, Immature, Boiled W/Salt (Fava) Health Benefits
Broad beans are known for their various health benefits. They contain antioxidants, which help protect the body from damage caused by free radicals. They may also help lower cholesterol levels, reduce inflammation, and support healthy digestion.
Broad Bean, Immature, Boiled W/Salt (Fava) Cooking Tips
Broad beans can be boiled, steamed, or roasted, and are often combined with other ingredients in salads, dips, soups and stews. Their skins can be tough and bitter, so it's recommended to remove them after boiling for a few minutes. They are best served warm with a little bit of salt and olive oil, or mixed with herbs and spices for added flavor.
Broad Bean, Immature, Boiled W/Salt (Fava) Side Effects
Although broad beans are generally safe to eat, some people may be allergic to them, particularly those who are sensitive to legumes. They may also contain small amounts of a natural toxin called vicine, which can be harmful in large amounts or to individuals with glucose-6-phosphate dehydrogenase deficiency. To reduce this risk, broad beans should always be cooked before consumption.
Broad Bean, Immature, Boiled W/Salt (Fava) Variations
Broad beans can also be enjoyed in a variety of different ways, depending on the culinary tradition. In Italy, for example, they are often paired with Pecorino cheese and served on crostini or in pasta dishes. In Egypt, they are mashed with spices and lemon juice to make ful medames, a popular breakfast dish. In the Middle East, they are used to make falafel or added to salads and dips for added texture and flavor.
Broad Bean, Immature, Boiled W/Salt (Fava) vs. Other Beans
While broad beans share many nutritional benefits with other beans, such as chickpeas, lentils, and black beans, they also have some unique characteristics. They are higher in protein and lower in carbohydrates than some other beans, and they have a distinctive nutty flavor that sets them apart.
Broad Bean, Immature, Boiled W/Salt (Fava) as a Protein Source
Broad beans are an excellent source of plant-based protein, making them an ideal food for vegetarians and vegans. They are also high in fiber and complex carbohydrates, which can help provide sustained energy throughout the day.
Broad Bean, Immature, Boiled W/Salt (Fava) in Different Cuisines
Broad beans are a versatile ingredient that have been used in many different culinary traditions for centuries. They are a staple in Mediterranean, Middle Eastern, and North African cuisine, among others. In addition to being delicious, they are also a sustainable source of protein and a nutritious addition to any meal.
Broad beans, along with other legumes, are nutrient-dense foods that offer many health benefits when consumed as part of a balanced diet.
5 Frequently Asked Questions About Boiled Broad Beans
1. What are boiled broad beans?
Boiled broad beans are immature fava beans that have been cooked in boiling water with salt. They have a soft texture and a slightly sweet and nutty flavor.
2. What is the nutritional value of boiled broad beans?
Boiled broad beans are low in calories and high in protein, fiber, vitamins, and minerals. A 100-gram serving of boiled broad beans contains about 62 calories, 4 grams of protein, 11 grams of carbohydrates, 4 grams of fiber, and 1 gram of fat.
3. What are the health benefits of boiled broad beans?
Boiled broad beans are a good source of dietary fiber, which can help improve digestion and lower cholesterol levels. They are also rich in vitamins and minerals such as folate, iron, and magnesium, which are essential for maintaining good health.
4. How can boiled broad beans be used in cooking?
Boiled broad beans can be used in a variety of dishes, such as salads, soups, stews, and dips. They can also be mashed and seasoned with herbs and spices to make a flavorful spread or dip.
5. Are there any precautions to take when consuming boiled broad beans?
Boiled broad beans can cause an allergic reaction in some people, especially those with a history of legume allergies. They may also cause digestive discomfort or gas if consumed in large quantities.