Written by Brandy Centolanza
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Find it in Season
Fava beans, or broad beans, are popular in Asian, African and Middle Eastern cuisine. Though not typical locally grown vegetables, fava beans are in season in late spring through mid-summer.
Nutritional Notes
“Fava beans are a rich source of the B vitamins, especially Thiamine and Folate,” says Barbara Mekkes, a registered dietician with Bon Secours. “They are also a rich source of the minerals manganese and copper, and, like most legumes, they are low in fat.” Fava beans are also high in fiber and protein.
Nutrition at a glance
Serving: One cup fava beans, cooked
• Calories: 187
• Fat: 1 g
• Carbs: 33 g
• Protein: 13 g
• Sodium: 9 mg
How to Choose
“Fava beans can be purchased fresh, in a can or as dried beans in a bag,” Mekkes says. Choose pods that are firm and filled out along the entire length. Store fava beans in a bag or tight container for up to one week.
How to Prepare
Fresh fava beans must be shelled and cleaned first, and are usually boiled. Use fava beans in salads or soups, or puree the bean and use for spreads.
Did you know?
Fava beans were not popular during ancient times. Romans, as well as the Greek mathematician and philosopher Pythagoras, refused to eat the beans, believing they contained the souls of the dead.