Fava Beans
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.
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.
Varieties
Fava beans are sold fresh, dried, and canned.
Nutrition 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. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2009.