Fava Beans

Nutritional Info

Nutrition Facts

servings per container
Serving Size: 1/2 cup (75g)

 
Calories260
     Calories from Fat0

Amount Per Serving and/or % Daily Value*

Total Fat1 g (2%)
     Saturated Fat0 g (0%)
Cholesterol0 mg (0%)
Sodium10 mg (0%)
Total Carbohydrate44 g (15%)
     Dietary Fiber19 g (76%)
     Sugars4 g
Protein20 g

Vitamin A0%
Vitamin C0%
Calcium8%
Iron30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

1 Bag Approx. 0.5 lb.

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Product Details

Also called Broad beans. Like peas, they are encased in a large pod. Fava beans have a very short season in the spring when they are sweet and not starchy. Picked young enough, they can be shelled and eaten raw, skin and all. When they are older and the skin is no longer bright green, they must be skinned. Selection: Look for the smallest, crispest, most evenly green pods with some discoloration to be expected. Avoid large, heavy pods with slightly yellowing beans. Storage: Keep fresh, unshelled beans in the refrigerator up to 2 days. Once shelled, blanched and skinned, favas can be frozen in plastic containers for longer life.

Ingredients

Fava Beans.

Directions

Shell beans by removing them from the pods. To skin fava beans, drop shelled beans in boiling water and boil for 1 minute. Drain and cool. With your thumbnail, pull open the sprout end and squeeze the bean out of its skin. It should pop right out. Only very small, young, fresh from the garden fava beans should be eaten raw, as they do in Europe for an hors d'oevre, where they are served with dry ham, crumbly cheese and plenty of vino.

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