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Broad beans are a springtime crop that is grown and eaten around the world. One of the oldest known cultivated plants, Broad or fava beans date back to about 6000 BCE and were eaten by the ancient Greeks, Romans, and settlers of the eastern Mediterranean. Today, fava beans are part of Asian, Middle Eastern, European, South American, and African cuisines. Fresh favas can be eaten raw, cooked, or dried for use later, and the versatile bean can be used for salads, stews, sauces, fillings, snacks, and more.
There’s a reason broad beans have long been a staple diet of many cultures. The legumes are high in fibre and contain over 25 grams of protein in a single 100-gram serving. Broad beans are rich in B vitamins and minerals like iron, magnesium, and phosphorous.