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Plant ID | broad beans
Broad beans are generally eaten while still young and tender, enabling harvesting to begin as early as the middle of spring for plants started under glass or overwintered in a protected location, but even the main crop sown in early spring will be ready from mid to late summer. Broad beans were a major food of old Mediterranean civilizations, particularly for the Romans and Greeks.
Beans and peas are jam packed with nutrition. Sometimes referred to as pulses (meaning thick soup), dried beans are a good source of protein. Introduce yourself to pulse recipes for wholesome winter goodness at this link.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,425 kJ (341 kcal) |
Carbohydrates
|
58.29 g
|
| Dietary fiber | 25 g |
Fat
|
1.53 g
|
Protein
|
26.12 g
|
| Vitamins | Quantity%DV† |
| Thiamine (B1) |
48%
0.555 mg |
| Riboflavin (B2) |
28%
0.333 mg |
| Niacin (B3) |
19%
2.832 mg |
| Vitamin B6 |
28%
0.366 mg |
| Folate (B9) |
106%
423 μg |
| Vitamin C |
2%
1.4 mg |
| Vitamin K |
9%
9 μg |
| Minerals | Quantity%DV† |
| Calcium |
10%
103 mg |
| Copper |
41%
0.824 mg |
| Iron |
52%
6.7 mg |
| Magnesium |
54%
192 mg |
| Manganese |
77%
1.626 mg |
| Phosphorus |
60%
421 mg |
| Potassium |
23%
1062 mg |
| Selenium |
12%
8.2 μg |
| Sodium |
1%
13 mg |
| Zinc |
33%
3.14 mg |
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Bibliography______________________________________________________________
Siddiq, Muhammad. Dry Beans and Pulses: Production, Processing and Nutrition. Ames, Iowa: Wiley-Blackwell, 2013. Print.