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Thebeans contain:
- Vitamins: C, A, E, B1, B2.
- Vitamins: C, A, E, B1, B2
- Minerals: lots of Potassium, Phosphorus, Sodium, Calcium
- Others: anti-oxidants, lecithin, choline, Carbohydrates, Proteinínas, lots of Calorías, Fiber, Beta carotene, antioxidants
Properties - benefits. Recommended for:
- Cholesterol: absorbs fat deposited in the veins.
- Cholesterol: absorbs fat deposited in the veins
- Diuréticas: if infusions are made with its flowers.
- Alzheimer, thanks to the lecithin and choline.
- Depurative: antirheumatic, infusion with its flowers
- Forúnculos, panadizos: of tópico use, with the water of boiling its leaves.
- Aphrodisíaca (Roman historical legend)
- Facilitates intestinal transit
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Fava beans are classified into 3 varieties:
- Vicia faba bean variety minor.
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- Vicia faba bean variety equine.
- Vicia faba bean variety major: this is consumed fresh and to this group belong the most consumed kinds of beans such as: Aguadulce, Muchamiel, Granadian, Reina Blanca, Reina Mora, Mahón.
Best éeek: best season from January to June (Spain)
Tips for purchase: When buying them we should look for the pod to be stiff, bright green and that when folded it breaks and crunches. If it bends or looks wilted it is a bad sign and we should not buy them.
Conservation : Fresh beans are stored at room temperature 3 ó 4 days; it is advisable to look in a cool, dry and protected from light. If we put them in the refrigerator they can last even a week
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The habas are consumed both raw and cooked. In Murcia and in some parts of Andalusia they are eaten as an appetizer raw with dried cod or mojama, ham.... They are also cooked in very spicy dishes such as "michirones"
The cooked broad beans are eaten sautéed, sautéed with bacon or ham, in stews, stewed and in modern cuisine some salads have been made with broad beans: broad beans with foie gras, for example, delicious!.
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