- A source of folate which contributes to normal function of the immune system and the reduction of tiredness and fatigue.
- A source of vitamin C
- High in vitamin B5 (pantothenic acid) which contributes to normal mental performance.
- Naturally low in fat
- Naturally high in fibre
- A high protein food as 43% of its calories come from protein.
|Per 100g (raw)|
Broad beans should be cooked in boiling water until tender. They can also be par-boiled and finished off braised in butter. Broad beans can be used in soups, stews, casseroles, cassoulets and salads, and served with couscous, vinaigrette or turned into falafel.
For a simple broad bean purée, blend the cooked beans with garlic cooked in butter, cream and a small amount of fresh herbs such as thyme.
Good flavour combinations include soured cream, yoghurt, crème fraiche, blue cheese dressing, nuts, ham, bacon, couscous, tomato, lemon, rosemary, and chilli.
Looking for recipe inspiration? Why not try Mark's Slow Roast Lamb Shoulder, Dressed Couscous and Broad Bean Salad