The translation of "HABAS" to English is "broad beans" or "fava beans."

The translation of "HABAS" to English is "broad beans" or "fava beans."
The translation of "HABAS" to English is "broad beans" or "fava beans." The translation of "HABAS" to English is "broad beans" or "fava beans."-detalle The translation of "HABAS" to English is "broad beans" or "fava beans."-lateral The translation of "HABAS" to English is "broad beans" or "fava beans."-trasera
The translation of "HABAS" to English is "broad beans" or "fava beans." The translation of "HABAS" to English is "broad beans" or "fava beans."-detalle The translation of "HABAS" to English is "broad beans" or "fava beans."-lateral The translation of "HABAS" to English is "broad beans" or "fava beans."-trasera

The translation of "HABAS" to English is "broad beans" or "fava beans."

The translation of "HABAS" to English is "broad beans" or "fava beans."

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Origin: SPAIN
Variety: PADENCA GRAIN SPECIAL FOR BOILING
Caliber: GGG
Category: 2
Units/Kg: 1

The origins of Broad Beans trace back to Jericho, during the Christian era. There are also records in books and writings found that indicate they were already consumed in Ancient Egypt, Greece, and Rome.

The Romans, for example, ate them to enhance their virility.

The tradition of the Roscón de Reyes, which has always existed, was inherited from the Romans, who were the ones who came up with the idea of putting a broad bean inside the cake, and the person who found it would be the king of the feast.

Broad beans belong to the legume family and the subfamily of Fabaceae. They are consumed in winter, from January to June.

Broad Beans
Properties / Health

Varieties / Season of Broad Beans

Broad Bean Recipes

Broad beans contain:

  • Vitamins: C, A, E, B1, B2.
  • Minerals: high in Potassium, Phosphorus, Sodium, Calcium
  • Others: antioxidants, lecithin, choline, carbohydrates, proteins, many calories, fiber, beta carotene, antioxidants.

Properties - benefits.Recommended for:

  • Cholesterol: absorbs fat deposited in the veins.
  • Diuretic: if infusions are made with their flowers.
  • Alzheimer's, thanks to lecithin and choline.
  • Detoxifying: anti-rheumatic, infusion with their flowers.
  • Boils, paronychia: for topical use, with the water from boiling their leaves.
  • Afrodisiac (historical Roman legend)
  • Promotes intestinal transit.

Broad beans are classified into 3 varieties:

  • Vicia faba variety minor.
  • Vicia faba variety equina.
  • Vicia faba variety major: this is consumed fresh, and this group includes the most commonly consumed broad bean classes such as: Aguadulce, Muchamiel, Granadian, Reina Blanca, Reina Mora, Mahón.

Best time: best season from January to June (Spain)

Tips for buying: When buying them, we should look for pods that are firm, bright green in color, and that snap and crack when bent. If they bend or look wilted, it's a bad sign, and we shouldn't buy them.

Storage: Fresh broad beans can be kept at room temperature for 3 to 4 days; it is advisable to store them in a cool, dry place protected from light. If we put them in the fridge, they can last even a week.

Broad beans are consumed both raw and cooked. In Murcia and in some places in Andalusia, they are eaten raw as an appetizer with dried cod or mojama, ham... They are also cooked in very typical dishes like "michirones".

Cooked broad beans are usually sautéed, stir-fried with bacon or ham, in vegetable mixes, stewed, and in modern cuisine, some salads have been made based on broad beans: Broad beans with Foie, for example, delicious!

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The price shown is an estimate based on the weight of the product. The final price will depend on the weight of the delivered product.

Origin: SPAIN
Variety: PADENCA GRAIN SPECIAL FOR BOILING
Caliber: GGG
Category: 2
Units/Kg: 1

The origins of Broad Beans trace back to Jericho, during the Christian era. There are also records in books and writings found that indicate they were already consumed in Ancient Egypt, Greece, and Rome.

The Romans, for example, ate them to enhance their virility.

The tradition of the Roscón de Reyes, which has always existed, was inherited from the Romans, who were the ones who came up with the idea of putting a broad bean inside the cake, and the person who found it would be the king of the feast.

Broad beans belong to the legume family and the subfamily of Fabaceae. They are consumed in winter, from January to June.

Broad Beans
Properties / Health

Varieties / Season of Broad Beans

Broad Bean Recipes

Broad beans contain:

  • Vitamins: C, A, E, B1, B2.
  • Minerals: high in Potassium, Phosphorus, Sodium, Calcium
  • Others: antioxidants, lecithin, choline, carbohydrates, proteins, many calories, fiber, beta carotene, antioxidants.

Properties - benefits.Recommended for:

  • Cholesterol: absorbs fat deposited in the veins.
  • Diuretic: if infusions are made with their flowers.
  • Alzheimer's, thanks to lecithin and choline.
  • Detoxifying: anti-rheumatic, infusion with their flowers.
  • Boils, paronychia: for topical use, with the water from boiling their leaves.
  • Afrodisiac (historical Roman legend)
  • Promotes intestinal transit.

Broad beans are classified into 3 varieties:

  • Vicia faba variety minor.
  • Vicia faba variety equina.
  • Vicia faba variety major: this is consumed fresh, and this group includes the most commonly consumed broad bean classes such as: Aguadulce, Muchamiel, Granadian, Reina Blanca, Reina Mora, Mahón.

Best time: best season from January to June (Spain)

Tips for buying: When buying them, we should look for pods that are firm, bright green in color, and that snap and crack when bent. If they bend or look wilted, it's a bad sign, and we shouldn't buy them.

Storage: Fresh broad beans can be kept at room temperature for 3 to 4 days; it is advisable to store them in a cool, dry place protected from light. If we put them in the fridge, they can last even a week.

Broad beans are consumed both raw and cooked. In Murcia and in some places in Andalusia, they are eaten raw as an appetizer with dried cod or mojama, ham... They are also cooked in very typical dishes like "michirones".

Cooked broad beans are usually sautéed, stir-fried with bacon or ham, in vegetable mixes, stewed, and in modern cuisine, some salads have been made based on broad beans: Broad beans with Foie, for example, delicious!

Translated automatically

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