Broad Bean – abundance of Iron, Proteins, Carbohydrates and B1 and B9 Vitamins

Broad Bean is part of people’s diet for centuries. This plant is very rich in Iron – an essential mineral which in order to be absorbed properly, it should be combined with Vitamin C. Fortunately, Broad Beans also contain some amounts of this Vitamin. Other than that, Broad Beans can be combined with other Legumes or herbs that include Vitamin C in their composition. These are only few reasons why we should consider including Beans in our diet. Three times a week is sufficient for the purpose of Iron intake. Consuming Beans is not only beneficial for pregnant women and athletes, but also they have favorable effect on people with Infections or for those who underwent a surgery.


Besides, Broad Beans provide energy and that is because of their content of Proteins and Carbohydrates. Although consuming Beans can make people gassy, that is still not a reason to cut them out of our Recipes.

For easier Digestion in our body, it is recommended for these Beans to be boiled first. Part of the nutritive value of Broad Beans, is also the amount of vitamins B1 and B9.

Energy 341 kcal Proteins 26.1 g
Carbohydrate 33.3 g Dietary Fiber 25 g
Vitamin A 5 µg Vitamin B1 0.555 mg
Vitamin B2 0.333 mg Vitamin B3 6.95 mg
Vitamin B6 0.366 mg Vitamin B9 423 µg
Vitamin C 1.4 mg Vitamin E 0.09 mg
Sodium 13 mg Calcium 103 mg
Phosphor 421 mg Magnesium 192 mg
Iron 6.70 mg Potassium 1062 mg
Zinc 3.14 mg Total Fat 1.53 g
Saturated Fat 0.254 g Cholesterol 0