Broad
Beans Nutrition: History and Information about
Nutrition
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.
This vegetable 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. This vegetable was 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 in fact this was one of the
first vegetables cultivated.
Broad
Beans Nutrition: Picking and Storing to retain
Nutrition
Look for young and
fresh vegetables with 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
this vegetable in a cool, dry place and eat as soon as
possible after purchasing as their nutritional content
will be higher.
Broad
Beans Nutrition: Roasted, Dried, Fried, Raw, Dry,
Frozen, Fresh Facts
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.
Broad
Beans Nutrition Facts
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 |