An annual plant from the bean family, cultivated as a vegetable in many different countries.
Broad beans contain about 25% protein – vegetable protein, providing much greater nutritional value than the protein contained in cereals. They are also highly regarded due to their large amounts of fibre, carbohydrates, fats, vitamins and minerals.
Broad beans don’t contain cholesterol, so their consumption is recommended for illnesses related to circulation. It also helps regulate the digestive system’s workings – because of fibre the metabolic rate is significantly increased, making it very popular in various diets.
The Trojans also ate broad beans
Broad beans have been known for at least 5,000 years. Traces of them have been found in China, ancient Egypt and even in the ruins of Troy. They’re popular because of their easy cultivation, nutritious value, generation of strength and energy, also because they can fill the hungry – they’re eaten mainly by the lower classes. In the ancient world they were regarded as a symbol of death and so couldn’t be eaten by priests.
Tasty and healthy
Tastiest are young broad beans boiled in slightly salty water with a little butter. They can also be added to salads, soups and any dishes which are suited to other leguminous vegetables like peas and beans.broad beans, health, nutrition, nutritive value, vegetables, veggiepedia, veggiepedia2, vitamins