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Fava Bean
- Aliases
- Habas, Broad Bean, Faba bean, Horse bean, English bean, Windsor bean,
Tick bean, Cold bean, Silkworm bean
- Description
- The fava bean is native to the Mediterranean basin. It is a favorite on all the major contintents except North America, where it is just now becoming more available.
The pods are 6 to 12 inches long and the tip of one end is pointed. Inside, there are 5 to 10 flat, round ended seeds which vary in color from green , red, brown and purple.
- Preparation and Serving
- Young, fresh fava beans can be eaten raw, while older ones should be cooked.
They are often added to salads and used as a side dish. The young pods can be prepared like green beans.
- Recipe Links
- Scallop and Fava Bean Salad
- Habas(Fava Beans)
- Catalan Fava Bean Stew
- Rice With Fava Beans
- Fava Bean and Salt Cod Salad
- Fresh Fava Beans With Pancetta
- Braised Fava Beans
- Fillet Steak with Green Beans and Fava beans
- Bulgur with Fava Beans
- Bulgur with Fava Beans
- Grilled Veal with Pancetta, Fava Beans and Pearl Onions
- Links
- NewCROP home page -- Purdue University
- Epicurious Food Dictionary
- Michigan State University Extension
- The Fava Project
- CompuCook
- Books
- Whole Foods Companion : A Guide for Adventurous Cooks, Curious Shoppers,
and Lovers of Natural Foods by Dianne Onstad
- Click Here to order this book from amazon.com
- The Visual Food Encyclopedia by Serge D'Amico (Editor), Francois Fortin (Editor)
- Click Here to order this book from amazon.com
- Nutritional Information
Nutritional Value per 100g Edible Portion
| Fava Bean |
Fresh Raw |
Fresh Cooked |
| Calories |
72 |
56 |
| Water |
n/a |
71.5% |
| Carbohydrates |
n/a |
19.6 g |
| Protein |
5.60 g |
4.80 g |
| Fat |
0.60 g |
0.50 g |
| Fiber |
2.20 g |
1.90 g |
| Calcium |
22 mg |
18 mg |
| Iron |
1.90 mg |
1.50 mg |
| Magnesium |
38 mg |
31 mg |
| Phosphorous |
95 mg |
73 mg |
| Potassium |
250 mg |
193 mg |
| Sodium |
50 mg |
41 mg |
| Beta Carotene (A) |
350 IU |
270 IU |
| Thiamine (B1) |
0.170 mg |
0.128 mg |
| Riboflavin (B2) |
0.110 mg |
0.090 mg |
| Niacin (B3) |
1.500 mg |
1.200 mg |
| Ascorbic Acid (C) |
33.0 mg |
19.8 mg |
Report filed 06.29.98
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