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Fava beans were enjoyed by ancient Egyptians 5,000 years ago and 3,000 years later continued to be a prime source of protein in the Near East. Large and brown, fava beans are often considered the tastiest bean around. They also merit their title as the meatiest-tasting bean. Favas grow in large pods that house approximately five beans each. They are popular in many parts of Europe and are beginning to gain a following in the United States.
Fresh (in the pod) fava beans are sometimes available seasonally, while dried and canned favas can be found year-round.
Fava beans hold their shape well and can be prepared as a filling for pita pockets but do not mash well into pâtés. Fava beans have a tough skin that should be removed by blanching before cooking. Also prior to cooking, soak fava beans for 12 hours, then pressure cook for 25 minutes, or simmer on the stove for two to three hours. 1 cup of dried beans makes approximately 2 cups cooked beans. When preparing fava beans in stews or casseroles, allow for a longer cooking time than most beans need.
Fava beans (boiled), 1 cup (170g)
Calories: 187
Protein: 12.9g
Carbohydrate: 33.4g
Total Fat: 0.68g
Fiber: 9.2g
*Excellent source of: Folate (177mcg)
*Good source of: Thiamine (0.165mg), and Zinc (1.77mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Broad beans (Vicia faba) contain naturally occurring L-dopa, a precursor to the neurotransmitter dopamine and also available as a drug used to treat Parkinson’s disease. Anecdotal cases of symptomatic improvement after broad bean consumption have been described in patients with Parkinson’s disease. In one small clinical trial, 250 grams (almost 9 ounces) of cooked broad beans produced a significant increase in L-dopa blood levels, which correlated with a substantial improvement in movement control lasting at least four hours in some of the subjects. However, some people may have symptoms aggravated by broad bean consumption, and people taking medications like Sinemet® and L-dopa should be aware that broad bean consumption may increase L-dopa levels excessively. Therefore, Parkinson’s disease patients should talk with a doctor before adding broad beans to their diet.
Health benefits and
concerns for legumes
Many health benefits and concerns associated with this food are applicable to other legumes.
Read about health benefits and concerns for legumes
for a full description.
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires July 2004.