Fava beans: —also called broad beans—have nourished people for

Fava beans—also called broad beans—have nourished people for millennia from the Mediterranean to East Asia. Their appeal is simple: tender green pods in spring, hearty dried beans year-round, and a mild, nutty flavor that fits into salads, stews, dips, and grain bowls. Nutrition-wise, they deliver plant protein, fiber, folate, iron, potassium, and several hard-to-get minerals in one affordable package. They also stand out among legumes for containing natural levodopa (L-dopa), a dopamine ... Learn about fava beans, one of the oldest cultivated plants, and how to enjoy them fresh or dried. Find out how to shell, peel, and cook fava beans, and get recipes for salads, falafel, quiche, and more. Also known as broad beans, fava beans are pretty amazing given the amount of nutrition they contain. In addition to being a lean protein choice with lots of fiber, fava beans contain vitamin K, vitamin B6, zinc, copper, iron, magnesium and more. Vicia faba, commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop.