Faba beans (broad/fava beans) (Vicia faba)
Common name: Broad bean (faba bean)
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Order: Fabales
Family: Fabaceae
Genus: Vicia
Most common species: Vicia faba L. (broad bean, faba bean)
Cultivation and growing conditions
Climate: Prefers cool–temperate climates; more tolerant of cold than many other legumes and often grown as an autumn–spring crop in mild regions.
Exposure: Requires full sun for good flowering and pod set.
Soil: Thrives in medium-textured, well-drained, deep soils with good organic matter; tolerates slightly calcareous soils reasonably well. Prolonged waterlogging should be avoided.
Watering: Generally modest water needs in regions with regular spring rainfall; may require supplementary irrigation during flowering and seed filling in dry conditions.
Temperature: Seeds can germinate at relatively low temperatures; optimal growth is roughly between 10 and 20 °C. High temperatures during flowering can reduce pod set.
Fertilization: As a legume, it fixes atmospheric nitrogen via rhizobia, so phosphorus, potassium and micronutrients are more critical than nitrogen. Excess mineral nitrogen is usually unnecessary.
Crop management: Early weed control is important; in windy or light soils, light ridging around the base can help stabilize plants.
Crop rotation: Works very well in rotation with cereals; helps improve soil fertility through nitrogen fixation and residual organic matter.
Propagation: By seed, usually direct drilled in the field (autumn or spring depending on local climate).
Description
Edible pulses with a savory, nutty flavor and creamy–meaty bite when cooked; main market types: broad/major (large seeds for human food), minor/equina (smaller; food/feed).
Culinary range: excellent purées (e.g., bissara, purée di fave), stews (e.g., ful medames), salads, roasted snacks, and as flour or protein concentrates for gluten-free and plant-based products.
Note on “aquafaba”: faba cooking liquor can foam/emulsify, similar to chickpea aquafaba.
Caloric value (per 100 g)
Dry (as sold): ~330–360 kcal.
Cooked in water, no salt: ~85–105 kcal, protein 6–9 g, carbohydrates 17–20 g (of which fiber 5–8 g), fat 0.5–1.5 g.
Canned (drained): broadly similar to cooked; sodium varies (rinsing lowers sodium).
Key constituents
Proteins (~25–30% dry basis): storage proteins vicilin/7S and legumin/11S; sulphur amino acids (methionine/cysteine) limiting → complement with cereals.
Carbohydrates: starch (↑ RS3 — resistant starch after cooling), soluble/insoluble fibers.
Phytochemicals: vicine/convicine (pyrimidine glycosides), tannins, phenolics, saponins, phytate.
Minerals/vitamins: good folate, potassium, magnesium, phosphorus, iron; B-vitamins (e.g., B1) vary by processing.
Production process
Dry beans: cleaning → grading → (optional) dehulling/splitting → drying to spec → barrier packaging.
Canned/ready-to-eat: soaking (or rapid hydration) → boiling/pressure cooking to tenderness → filling in brine (optional CaCl₂ firming) → seaming/retort sterilisation → cooling.
Flour/semolina/protein: milling of whole/dehulled seeds; air classification for protein concentrates; optional heat treatment to tame beany notes and antinutrients.
Sensory and technological properties
Creamy texture with good puréability; dehulling reduces bitterness/astringency.
High water absorption and starch gelation give body in soups, sauces, and fillings.
Aquafaba-like functionality from soluble proteins/polysaccharides/saponins enables foaming/emulsification.
Food applications
Traditional: ful medames, bissara, koukia preparations, fave e pecorino (fresh young beans).
Modern: roasted faba snacks, legume pasta, plant-based burgers/balls, dairy alternatives (with faba protein).
Flour uses: flatbreads, batters, thickeners, gluten-free blends (often 10–30% with cereal flours).
Nutrition and health
In general, fava is a food that can potentially be incorporated into dietary strategies to manage parkinsonian motor oscillations (1), however care should be taken with excessive consumption of fava beans. Some clinical cases have revealed its dangerousness under certain conditions (1).
High fiber supports satiety and glycaemic moderation; protein complements cereal amino-acid profiles.
Glycaemic response: typically low–moderate GI; cook–cool cycles increase RS3 and may lower effective GI.
Antinutrients: phytate, tannins, trypsin inhibitors decrease with soaking, cooking/pressure cooking, germination, fermentation.
Favism (G6PD deficiency): faba beans contain vicine/convicine that can trigger haemolysis in susceptible individuals; such individuals should avoid faba beans and products derived from them.
Fat profile
Very low total fat. Residual lipids are mainly PUFA — polyunsaturated fatty acids (potentially beneficial when balanced; more oxidation-prone) and MUFA — monounsaturated fatty acids (often neutral/beneficial), with minimal SFA — saturated fatty acids (best kept moderate overall). TFA — trans fatty acids negligible; MCT — medium-chain triglycerides not significant.
Quality and specifications (typical topics)
Dry beans: moisture ≤14–16%, uniform size, low defects (splits, insect damage), foreign matter minimal; verify variety and, where relevant, low-vicine/convicine (low-VC) cultivars.
Canned: drained weight in spec, firm yet tender texture, low turbidity, pH/salt targets; CaCl₂ declared if used.
Microbiology: commercial sterility for canned; pathogens absent/25 g for dry.
Contaminants: pesticides/metals/mycotoxins within limits; no foreign bodies.
Storage and shelf life
Dry: store cool, dry, dark; avoid heat/humidity (prevents hard-to-cook); protect from bruchid weevils.
Cooked/refrigerated: ≤4 °C, 3–4 days; freezable after draining.
Canned: ambient until date; once opened, refrigerate in liquid and use within a few days.
Allergens and safety
Not a major allergen in many jurisdictions, but legume allergies occur; possible cross-reactivity with peanut, lentil, pea, soy.
Favism risk: individuals with Glucose-6-phosphate dehydrogenase deficiency should avoid faba beans.
Lectins and inhibitors are inactivated by thorough boiling/retort; avoid undercooking.
Gluten-free by nature; manage cross-contact in mixed facilities.
INCI functions in cosmetics (when applicable)
Possible INCI: Vicia Faba Seed Extract / Seed Powder / Protein.
Roles: light skin-conditioning, antioxidant claim support (extracts), absorbent/mild abrasive (flours). Ensure safety/claim substantiation.
Troubleshooting
Prolonged/tough cooking (HTC): beans old or stored warm/humid → soak 8–12 h, pressure cook; a tiny baking soda (0.1–0.2%) can shorten time (may soften skins).
Bitterness/astringency: dehull, rinse after soak, or use younger beans; balance with acid/fat in recipes.
Skins separating: avoid thermal shock; keep a gentle simmer; salt during/after cooking; a touch of CaCl₂ improves firmness.
Gas/bloating: discard soak water, rinse canned, titrate portions; use carminatives (bay, cumin, fennel).
Sustainability and supply chain
Nitrogen-fixing legume that reduces fertiliser needs and improves rotations; GHG footprint far lower than animal proteins.
Improve with efficient water/energy in soak/cook, effluent management toward BOD/COD targets, recyclable packaging, and robust traceability under GMP/HACCP.
Labelling
Common names: “faba beans”, “broad beans”, “fava beans.”
For canned: declare drained weight, salt content, and any firming agents; include country of origin/lot.
Where relevant, some producers add a consumer advisory regarding G6PD deficiency (jurisdiction-dependent).
Conclusion
Faba beans are a nutrient-dense, versatile pulse delivering fiber, plant protein, and creamy–savory character to traditional and modern foods. Selecting quality stock, applying proper soaking/cooking (or rinsed canned options), and pairing with cereals and healthy fats optimises digestibility, nutrient availability, and sensory performance—while respecting G6PD-related safety.
Mini-glossary
RS3 — resistant starch (retrograded): Less-digestible starch formed on cooling; can moderate glycaemic response.
GI — glycaemic index: Relative blood-glucose impact; lowered by fiber, protein/fat pairing, and cook–cool cycles.
FODMAP — fermentable oligo-, di-, mono-saccharides and polyols: May cause GI discomfort; manage via portioning and processing/rinsing.
PUFA — polyunsaturated fatty acids: Potentially beneficial when balanced; more oxidation-prone.
MUFA — monounsaturated fatty acids: Often neutral/beneficial for lipid profiles.
SFA — saturated fatty acids: Best kept moderate overall.
TFA — trans fatty acids: Negligible in pulses.
MCT — medium-chain triglycerides: Not significant in faba beans.
GMP/HACCP — good manufacturing practice / hazard analysis and critical control points: Preventive food-safety systems with validated CCPs.
BOD/COD — biochemical/chemical oxygen demand: Effluent metrics guiding wastewater treatment and environmental impact.
References_____________________________________________________________________
(1) Kempster PA, Bogetic Z, Secombei JW, Martin HD, Balazs ND, Wahlqvist ML. Motor effects of broad beans (Vicia faba) in Parkinson's disease: single dose studies. Asia Pac J Clin Nutr. 1993 Jun;2(2):85-9.
Abstract. Broad beans (Vicia faba) are a natural source of L-dopa. To investigate a possible role for this substance in the treatment of Parkinsonian motor oscillations, we carried out single dose studies of Vicia faba pod mixture plus carbidopa in six patients. Motor responses of equivalent magnitude to those of conventional L-dopa medication occurred in five cases with mean onset of 39 min and mean duration of 104 min. Vicia faba meals produced comparable L-dopa blood levels to fasting standard tablet doses and recovery studies yielded 0.25% L-dopa per weight of bean pod mixture. Vicia faba contains sufficient L-dopa to be pharmacologically active in patients with Parkinson's disease and can potentially be incorporated into dietary strategies to manage Parkinsonian motor oscillations.
(2) Lambea-Gil A, María-Ángeles, Requena-Calleja, Horna-Cañete L. Levodopa-Induced Dyskinesias Related to Vicia faba Ingestion in a Parkinson's Disease Patient. Neurol India. 2021 Nov-Dec;69(6):1878-1879. doi: 10.4103/0028-3886.333436. PMID: 34979720.
Feng Z, Morton JD, Maes E, Kumar L, Serventi L. Exploring faba beans (Vicia faba L.): bioactive compounds, cardiovascular health, and processing insights. Crit Rev Food Sci Nutr. 2025;65(22):4354-4367. doi: 10.1080/10408398.2024.2387330.
Abstract. Faba beans (Vicia faba L.), integral to the legume family, are a significant component of the global pulse market because of their nutritional richness and positive health implications. While existing reviews have extensively covered the nutritional composition and anti-nutritional factors of faba beans, and their utilization in food product development, the insights into the optimization of processing methods and upcycling the wastewater during faba bean processing remain insufficient. Therefore, this review focuses on consolidating information about their bioactive compounds, elucidating associated health benefits and unveiling the possible application of processing water derived from faba beans. Key issues discussed include the impact of bioactive compounds in faba beans on cardiovascular health and carcinogenic condition, the challenges in processing that affect bioactive content, and the potential nutritional and functional applications of processing water in food production.
Kerr A, Hart L, Davis H, Wall A, Lacey S, Franklyn-Miller A, Khaldi N, Keogh B. Improved Strength Recovery and Reduced Fatigue with Suppressed Plasma Myostatin Following Supplementation of a Vicia faba Hydrolysate, in a Healthy Male Population. Nutrients. 2023 Feb 16;15(4):986. doi: 10.3390/nu15040986.
Abstract. Delayed onset muscle soreness (DOMS) due to intense physical exertion can negatively impact contractility and performance. Previously, NPN_1 (PeptiStrong™), a Vicia faba hydrolysate derived from a protein concentrate discovered through artificial intelligence (AI), was preclinically shown to help maintain muscle health, indicating the potential to mediate the effect of DOMS and alter molecular markers of muscle damage to improve recovery and performance. A randomised double-blind placebo-controlled trial was conducted on 30 healthy male (30-45 years old) volunteers (NCT05159375). Following initial strength testing on day 0, subjects were administered either placebo or NPN_1 (2.4 g/day). On day 14, DOMS was induced using resistance exercise. Strength recovery and fatigue were measured after 48 and 72 h. Biomarker analysis was performed on blood samples collected prior to DOMS induction and 0, 2, 48 and 72 h post-DOMS induction. NPN_1 supplementation significantly improved strength recovery compared to placebo over the 72 h period post-resistance exercise (p = 0.027), measured by peak torque per bodyweight, but not at individual timepoints. Muscle fatigue was significantly reduced over the same 72 h period (p = 0.041), as was myostatin expression (p = 0.006). A concomitant increase in other acute markers regulating muscle protein synthesis, regeneration and myoblast differentiation was also observed. NPN_1 significantly improves strength recovery and restoration, reduces fatigue and positively modulates alterations in markers related to muscle homeostasis.
Martineau-Côté D, Achouri A, Wanasundara J, Karboune S, L'Hocine L. Health Beneficial Bioactivities of Faba Bean Gastrointestinal (In Vitro) Digestate in Comparison to Soybean and Pea. Int J Mol Sci. 2022 Aug 16;23(16):9210. doi: 10.3390/ijms23169210.
Abstract. Faba beans are a promising emerging plant-based protein source to be used as a quality alternative to peas and soy. In this study, the potential health beneficial activities of three Canadian faba bean varieties (Fabelle, Malik and Snowbird) were investigated after in vitro gastrointestinal digestion and compared to two commonly used legumes (peas and soy). The results revealed that the faba beans had a higher antioxidant activity than peas when assessed with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays, except for the Fabelle variety. In the oxygen radical absorbance capacity (ORAC) and the iron chelating assays, the faba beans had a lower antioxidant activity than soy. Interestingly, Fabelle and Snowbird showed a higher antioxidant effect than the peas and soy at the cellular level. The antihypertensive properties of Fabelle and Malik varieties were significantly higher than peas but lower than soy. The in vitro antidiabetic activity was higher for soy, but no differences were found at the cellular level. The faba bean peptides were further fractionated and sequenced by mass spectrometry. Eleven peptides with in silico predicted bioactivities were successfully identified in the faba bean digestate and support validating the health-promoting properties of peptides. The results demonstrate the bioactive potential of faba beans as a health-promoting food ingredient against non-communicable diseases.
Fava beans 
