Broad Beans
 
Broad Beans are packed full of vitamins, minerals and nutrients which are essential benefits to the health. This vegetables provides vitamin A, vitamin B1 and vitamin B2.
Broad beans are a good source of important benefits, nutrients and minerals including protein, potassium and iron. Many vegetables are low in protein making broad beans very appealing as they are one of the highest vegetables with protein. This vegetable is also high in carbohydrates.
 
Vegetables
 
Healthy Foods Index
 
Broad Beans

Broad beans are low in calories and are fantastic as part of a controlled diet. It is a very healthy vegetable particularly when the beans are eaten raw. The amount of calories and carbs in a broad bean depends on the way that it is cooked, for example if the broad beans are fried, stir-fried, steamed, or boiled. The following calorie guide can be used to calculate the amount of carbohydrates and calories in broad beans:

Carbohydrates and Calories in Broad Beans per 100 grams:

Canned Broad Beans - 82 calories / 11g carbs
Frozen Broad Beans Boiled - 81 calories / 11.7g carbs
Shelled Broad Beans - 77 calories / 12g carbs
 
 

Broad Beans
Broad Beans are healthy green vegetables which grow in a row, inside an edible pod. The pods range in size and can be cooked whole or can be shelled, and the beans cooked on their own. Smaller, younger pods are better for eating as more mature pods can taste a little bitter and pungent. Broad beans are delicious and have a distinct, sweet taste. (See instructions for how to cook broad beans for further information).

The History of Broad Beans
Broad Beans have played an important part of healthy diets throughout history. This particular vegetable is one of the highest sources of protein out of the varieties of vegetables and fruits. Broad beans can be grown in most types of soils and climates so they were particularly beneficial to the poor, especially before the potato came along during the 17th and 18th centuries.

Broad beans were inexpensive and provided good nutritional value - important vitamins, minerals and of course, protein! Broad beans have been around for years. They were popular vegetables during the Dark Ages and the Middle Ages. People grew them not only for their own food purposes but also to feed to livestock, they ate dried broad beans during the winter. There is archaeological evidence which leads us to believe that broad beans were in fact one of the first vegetables to be cultivated.

Picking and Storing Broad Beans
Pick broad beans that are young and fresh - look for small sized pods that are tender to the touch and rich green in color. The pods should be smooth and blemish free without any marks or discoloring. Store broad beans in a cool, dry place and eat as soon as possible after purchasing as their nutritional content will be higher.

Preparing Broad Beans for Cooking
Both the broad beans and pods are edible. The pods of more mature beans tend to have a strong and slightly bitter taste so sometimes it's better to discard of the pods; shelling the broad beans firstly and cooking them alone. However, the pods of younger broad beans are delicious, sweet tasting and full of goodness. Try to go for pods under 3 inches in length for the best flavor. The whole pod is edible even the top and tail. More mature broad beans are often better cooked then skinned.

How to Cook Broad Beans
Broad beans are simple to cook. They are great pureed and when used in soup and casserole recipes. This is a versatile vegetable that really compliments a vast range of other types of food including meats, potatoes and vegetables. Either shell the beans or place young pods (under 3 inches) into a pan of rapidly boiling water. Allow the broad beans to cook until they are tender. Avoid over cooking as this causes a greater loss of vitamins and will ultimately reduce the nutritional value of the broad beans significantly. This vegetable is versatile and is delicious cooked in different ways, for example, par-boiled then braised in butter.

Puree Broad Beans Recipe
Broad beans are great pureed, the recipe is simple to make, just by following these instructions:
- Cook crushed garlic in a little butter, cream and a pinch of thyme and blend together
- Cook the broad beans then blend them together with the garlic mix

 
 
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