Spicy Flavor

INGREDIENTS: Roasted Fava Bean, Chili Powder, lightly roasted in palm oil.

Salt and Vinegar

INGREDIENTS: Roasted Fava Bean, Apple Cider Vinegar Powder, Salt, lightly roasted in palm oil.

Wasabi and Ginger

INGREDIENTS: Roasted Fava Bean, Ginger Powder, Wasabi Powder, Salt, lightly roasted in palm oil.

Fava Bean - The Broad Bean

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Broad Bean- Vicia faba

Vicia faba, also known as the broad bean, fava bean, faba bean, field bean, bell bean, or tic bean, is a species of bean (Fabaceae) native to North Africa, southwest and south Asia, and extensively cultivated elsewhere. A variety Vicia faba var. equina Pers. – horse bean has been previously recognized.[citation needed]

https://en.wikipedia.org/wiki/Vicia_faba

Broad beans have a long tradition of cultivation in Old World agriculture, being among the most ancient plants in cultivation and also among the easiest to grow. Along with lentils, peas, and chickpeas, they are believed to have become part of the eastern Mediterranean diet around 6000 BC or earlier. They are still often grown as a cover crop to prevent erosion, because they can overwinter and because as a legume, they fix nitrogen in the soil.

The broad bean has high plant hardiness; it can withstand harsh and cold climates. Unlike most legumes, the broad bean can be grown in soils with high salinity, as well as in clay soil. However, it does prefer to grow in rich loams.

In much of the English-speaking world, the name “broad bean” is used for the large-seeded cultivars grown for human food, while “horse bean” and “field bean” refer to cultivars with smaller, harder seeds (more like the wild species) used for animal feed, though their stronger flavour is preferred in some human food recipes, such as falafel. The term “fava bean” (from the Italian fava, meaning “broad bean”) is used in some English-speaking countries such as the US, but “broad bean” is the most common name in the UK and Australia and New Zealand

 

Nutritional Value

 

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
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

Trace minerals
Calcium (10%)

103 mg

Iron (52%)

6.7 mg

Magnesium (54%)

192 mg

Manganese (77%)

1.626 mg

Phosphorus (60%)

421 mg

Potassium (23%)

1062 mg

Sodium (1%)

13 mg

Zinc (33%)

3.14 mg

Link to USDA Database entry
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Databas