Know what’s on your plate
Dry mature broadbean seeds
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 341 kcal —
- Protein 26 g 52%
- Carbohydrate 43 g 16%
- Fat 1.5 g 2%
- Saturated fat 0.3 g 1%
- Fibre 15 g 53%
- Sugars 5.7 g —
- Sodium 13 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 3 µg 0%
- Vitamin C 1.4 mg 2%
- Vitamin D 0 µg 0%
- Vitamin E 0.05 mg 0%
- Vitamin K 9 µg 8%
- Thiamin (B1) 0.56 mg 46%
- Riboflavin (B2) 0.33 mg 26%
- Niacin (B3) 2.8 mg 18%
- Pantothenic acid (B5) 0.98 mg 20%
- Vitamin B6 0.37 mg 22%
- Folate (B9) 423 µg 106%
- Vitamin B12 0 µg 0%
- Choline 95.8 mg 17%
Minerals
- Calcium 103 mg 8%
- Iron 6.7 mg 37%
- Magnesium 192 mg 46%
- Phosphorus 421 mg 34%
- Potassium 1062 mg 23%
- Zinc 3.1 mg 29%
- Copper 0.82 mg 92%
- Manganese 1.6 mg 71%
- Selenium 8.2 µg 15%
Similar foods
- Mature broadbean seedsraw341 kcal / 100 g
- Broad beanimmature seeds, raw72 kcal / 100 g
- Canned mature broadbean seeds71 kcal / 100 g
- Dried broad bean301 kcal / 100 g
- Dried shelled broad beansraw343 kcal / 100 g
- Mature broad bean349 kcal / 100 g
- Broadbeansfresh, raw72 kcal / 100 g
- Broadbeans in podraw88 kcal / 100 g
- Broad bean groatsfava bean, dry331 kcal / 100 g
- Large lima beansdry, mature seeds, dry338 kcal / 100 g
Questions about Dry mature broadbean seeds
How long should you soak dried broad beans before cooking them?
Cover them generously with cold water and soak for 8–12 hours, then drain and rinse. If you are short of time, simmer them for a few minutes, leave them to stand for an hour, then drain.
How long do dried broad beans take to cook?
After soaking, simmer them gently in fresh water for about 45–60 minutes, until completely tender; older beans can take longer. Keep them covered with water and add acidic ingredients such as tomatoes or lemon only once they are soft.
Do you need to remove the skins from dried broad beans?
No, the skins are edible, but they can stay chewy after cooking. For a smoother result, rub the cooked beans between your fingers and slip off the loosened skins before mashing or blending them.
What dishes can you make with dried broad beans?
Cooked dried broad beans are the base of ful medames, a dish commonly served mashed or whole with olive oil, lemon, garlic and cumin. They also work in soups, stews, falafel-style patties and dips.
How should you store dried broad beans?
Keep them in an airtight container in a cool, dry cupboard, away from sunlight and moisture. Once cooked, refrigerate them in a covered container and use within three to four days, or freeze them for longer storage.
Can you eat dried broad beans without cooking them?
No. Soaking does not make dried broad beans ready to eat: drain and rinse them, then cook until fully tender before serving.
Can you use canned broad beans instead of dried broad beans?
Yes. Drain and rinse canned broad beans, then add them near the end of a soup or stew, or warm them with olive oil, garlic and spices; they are already cooked, so prolonged simmering can make them fall apart.
Source: Canadian Nutrient File 3387 · per 100 g · carbohydrate per EU label, fibre excluded
