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Fava Beans

Large and brown, fava beans are often considered the tastiest bean around.

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.

Varieties

Fava beans are sold fresh, dried, and canned.

Buying and storing tips

When shopping for fresh fava beans, choose crisp-looking pods and avoid wilted ones. Dried beans should be somewhat shiny and smooth. Fresh favas will keep refrigerated up to a week while dried favas will keep for up to a year if stored in airtight glass or ceramic containers.

Availability

Fresh (in the pod) fava beans are sometimes available seasonally, while dried and canned favas can be found year-round.

Preparation, uses, and tips

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.

Nutritional Highlights

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, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

Health benefits and concerns

Parkinson’s disease

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.