Know what’s on your plate
Fava beans
Calories & nutrition facts
in pod, raw
Nutrition facts
Per 100 g% DV- Calories 88 kcal —
- Protein 7.9 g 16%
- Carbohydrate 10 g 4%
- Fat 0.7 g 1%
- Saturated fat 0.1 g 1%
- Fibre 7.5 g 27%
- Sugars 9.2 g —
- Sodium 25 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 17 µg 2%
- Vitamin C 3.7 mg 4%
- Vitamin D 0 µg 0%
- Vitamin E 1.2 mg 8%
- Vitamin K 40.9 µg 34%
- Thiamin (B1) 0.13 mg 11%
- Riboflavin (B2) 0.29 mg 22%
- Niacin (B3) 2.2 mg 14%
- Pantothenic acid (B5) 0.23 mg 5%
- Vitamin B6 0.1 mg 6%
- Folate (B9) 148 µg 37%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 37 mg 3%
- Iron 1.6 mg 9%
- Magnesium 33 mg 8%
- Phosphorus 129 mg 10%
- Potassium 332 mg 7%
- Zinc 1 mg 9%
- Copper 0.4 mg 45%
- Manganese 0.66 mg 29%
- Selenium 0.8 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 88 | 7.9 g | 10 g | 0.7 g |
| 1 × cup | 126 g | 111 | 10 g | 13 g | 0.9 g |
| 1 × pod | 6.1 g | 5 | 0.5 g | 0.6 g | 0 g |
| 2 × cup | 252 g | 222 | 20 g | 26 g | 1.8 g |
| ½ × cup | 63 g | 55 | 5 g | 6.4 g | 0.5 g |
| 3 × cup | 378 g | 333 | 30 g | 38 g | 2.8 g |
| 4 × cup | 504 g | 444 | 40 g | 51 g | 3.7 g |
Similar foods
- Broadbeansfresh, raw72 kcal / 100 g
- Broad beanimmature seeds, raw72 kcal / 100 g
- Broadbeans in podraw88 kcal / 100 g
- Broad bean seedscooked, 50% seeds 50% water, without oil, unsalted67 kcal / 100 g
- Common beansraw306 kcal / 100 g
- Immature broad beanraw63 kcal / 100 g
- Green snap beanscooked, boiled, drained, with salt35 kcal / 100 g
- Lima beansimmature seeds, raw113 kcal / 100 g
- Dried shelled broad beansraw343 kcal / 100 g
- Green beanspod, raw, Brazil27 kcal / 100 g
Questions about Fava beans
How do you cook fresh fava beans?
Take the beans out of their pods and boil them in salted water for about 3–5 minutes, until tender. Drain and briefly rinse in cold water if you want to keep their bright green colour.
Do you need to peel fava beans after cooking?
For large beans, yes: pinch or slit the tough outer skin and squeeze out the bright green bean inside. Very young, small fava beans can be eaten with their skins on.
How do you cook dried fava beans?
Soak them overnight in plenty of cold water, then drain and simmer in fresh water until tender; the time can range from about 45 minutes to over an hour. Split, peeled dried beans often cook faster and make a smooth purée.
Can you cook frozen fava beans without thawing them first?
Yes. Add them straight to boiling water and cook for about 3–5 minutes, then drain; follow the packet timing if the beans are unusually large or already partly cooked.
What dishes are fava beans used in?
They are delicious crushed with olive oil, lemon and mint on toast, or stirred into a spring salad with peas and herbs. Dried fava beans are also cooked into the Egyptian dish ful medames, usually served with bread and a savoury topping.
How should you store fresh fava beans?
Keep the pods unwashed in a loosely closed bag in the fridge and use them within a few days. For longer storage, shell and blanch the beans for 2 minutes, cool them quickly, dry them and freeze.
Are fava beans the same as broad beans?
Yes. Fava beans and broad beans are two names for the same bean, Vicia faba; the name fava is especially common in some cuisines and recipes.
Source: USDA FoodData Central 168574 · per 100 g · carbohydrate per EU label, fibre excluded
