The plant of the beans is originally from the Mediterranean basin with testimonies already found starting fromiron age. At the end of the iron age they had spread all over the world. They were a basic food for primitive man and were eaten for millennia. The beans are full of nutrients.
They are a versatile food: ground in flour in Ethiopia; In Sardinia ibeansdry are used in stews and broths, and are a popular ingredient infalafelin the Middle East (and in particular in Egypt). They are available from June to September in the freshest climates and inspringin the hottest regions.
Le fave hanno una buccia spessa con una consistenza che può variare dall’amido alla crema, a seconda della loro età e di come vengono preparate.
Nutritional benefits of beans
Nutrizionalmente ricche, le fave contengono vitamine A, C, K, B1 o tiamina, B6 o piridossina e B12 o cobalamina. Contengono una varietà di minerali che includono sodio, potassio, calcio, rame, ferro, magnesio, manganese, fosforo, zinco e selenio. Altre sostanze benefiche includono carotene-ß, carotene-α e luteina-zeaxantina e fibre.
It is interesting to note that the beanshelpreduce symptomsParkinson's disease. In high potassium content, the broad beans regulate blood pressure, reducing the risk of heart attack, stroke and other cardiovascular diseases.Reduce the risk of eye diseases and they keep the skin healthy. Aiutano in un sano sistema digestivo; grazie al loro alto contenuto di fibre riducono il rischio di stitichezza.
How to keep the broad beans
Per acquistare le fave cerca dei baccelli croccanti che non siano morbidi e rugosi. Non si conservano bene, quindi mettili in un’area fresca e usa rapidamente. Si congelano bene. Mentre i baccelli giovani sono commestibili, i beansolder must be extracted from the pod. The beans have a thick peel that becomes harder with age. To eliminate the skin, blanch thebeansIn boiling water for a minute and then rinse them in cold water.
