Broad Beans Nutrition: History and Information about Nutrition
Broad Beans have played an important part of healthy diets throughout history. This particular vegetable is one of the highest sources of protein out of the varieties of vegetables and fruits. This vegetable can be grown in most types of soils and climates so they were particularly beneficial to the poor, especially before the potato came along during the 17th and 18th centuries. This vegetable was inexpensive and provided good nutritional value – important vitamins, minerals and of course, protein! Broad beans have been around for years. They were popular vegetables during the Dark Ages and the Middle Ages. People grew them not only for their own food purposes but also to feed to livestock, they ate dried broad beans during the winter. There is archaeological evidence which leads us to believe that in fact this was one of the first vegetables cultivated.
Broad Beans Nutrition: Picking and Storing to retain Nutrition
Look for young and fresh vegetables with small sized pods that are tender to the touch and rich green in color. The pods should be smooth and blemish free without any marks or discoloring. Store this vegetable in a cool, dry place and eat as soon as possible after purchasing as their nutritional content will be higher.
Broad Beans Nutrition: Roasted, Dried, Fried, Raw, Dry, Frozen, Fresh Facts
Both the broad beans and pods are edible. The pods of more mature beans tend to have a strong and slightly bitter taste so sometimes it’s better to discard of the pods; shelling the broad beans firstly and cooking them alone. However, the pods of younger broad beans are delicious, sweet tasting and full of goodness. Try to go for pods under 3 inches in length for the best flavor. The whole pod is edible even the top and tail. More mature broad beans are often better cooked then skinned.
Broad Beans Nutrition Facts
Broad beans are great pureed, the recipe is simple to make, just by following these instructions:
– Cook crushed garlic in a little butter, cream and a pinch of thyme and blend together
– Cook the broad beans then blend them together with the garlic mix