Broad bean is considered as a good source of protein and contains lots of minerals, vitamins, carbohydrates, fat, and fiber. It’s also rich in minerals and nutrients, including vitamin A, vitamin C, vitamin B-complex, folic acid, iron, calcium, magnesium, potassium, riboflavin, silicon, phosphorus, thiamine, and folic acid. In addition, it is a source of various types of antioxidants. It is considered as a complete food. Let’s check out its nutritional value and health benefits.
As one of the main components of complex carbohydrates, this vegetable has very low Glycemic Index (GI) for carbohydrates which means that it rises slowly and stays low for a longer period of time. For example, lean steak, pork, kidney beans, lentils, and green leafy vegetables have relatively high GI values. Broad beans are one of the few vegetables that have almost zero GI. This makes it a good healthy choice to introduce in your diet because of its rich nutritional value, low glycemic index, and various other health benefits.
Broad beans are available in two forms, fresh and dried. The dried beans have a significantly lower nutritional value than fresh beans. It has less fiber, vitamins, iron, dietary fiber, calcium, magnesium, potassium, magnesium, phosphorus, and Vitamin A. In addition, it has very little sodium, phosphorus, and potassium. It provides only minor levels of folic acid, vitamin C, vitamin B-complex, folic acid, iron, and vitamin B-complex.
Low calorie and low fat, boiled broad beans are an excellent alternative to frying and baking. It tastes great and is much healthier than its counterparts. For this reason, it is recommended as a side dish instead of being served with dinner. This is a very easy way to enjoy the nutritional value of this versatile food without overindulging.
Cooking broad bean is simple once you learn how. You can roast, boil, or steam. There is no need to purchase a gourmet grade pepper. Instead, mild flavored oils like soy oil, apple cider vinegar, or rice vinegar can be used. Gourmet grade pepper can sometimes interfere with the flavor of the beans. Begin roasting the beans in a large pan or on a barbecue until they are translucent.
Prepare the following ingredients in advance to add variety and taste to your Broad Bean Puree: chickpeas, onions, carrots, zucchini, baked potatoes, tomatoes, cucumber, bell pepper, peas, parsley, cilantro, mint, basil, garlic, Cayenne, oregano, savory, lemon juice, salt and pepper. Heat oil in a frying pan or on a barbecue until the beans are almost liquid. Turn the burner to medium heat and cook the beans for about two minutes. Drain the beans and place them in a small bowl.
Place a tablespoon of dried condensed milk and a quarter cup of freshly picked cilantro on top of the roasted, broad beans and gently mix until blended. Add a generous serving of the prepared cream to the cooled mixture. If using fresh broad beans, add them to the mixture one at a time. This preparation can be refrigerated until served cold.
Serve with steamed white rice. The rich nutty flavor of the Broad Bean Puree makes it a welcome addition to any diet menu. Try serving it with a fresh mango green salad, steamed baby carrots, or serve it as a side dish with fried calamari or shrimp. The impressive flavors of the vicia faba beans make this versatile product an excellent choice for people who are on weight control and want to lose fat.