All these superlatives are completely sincere. I do not know a single person who doesn’t like broad beans. Fresh, cooked, stewed. We eat the smallest beans raw, not bothered with peeling. The rest is cooked… all of us eat broad beans. 🙂
These magic beans are irreplaceable as a source of protein. Like most legumes and beans are an excellent alternative to animal protein, 100g of cooked beans is up 7.6 grams of pure protein. In addition, it is rich in potassium and low in sodium. Ideal for pregnant women – 100g of raw beans is 106% of the daily requirement of folic acid. Do not forget about dietary fibers, which, no matter of our diet, we still not get enough.
Quite low in vitamin C, D and A, however, broad beans contains significant amounts of vitamin K, thiamine and riboflavin. The trace elements which broad beans provides us with are: iron, copper and magnesium.
Quite high in glycemic index tables – raw beans 40 points, cooked – 80. However, broad beans are fairly high on the list of products with “negative calories”.
In the summer my diet may consist of broad beans with broad beans. I really like beans, so get ready for at least a few recipes with broad beans in the main role.
Today, herbal curd with broad beans.
100 g of cooked broad beans
3 tablespoons of curd
1 tablespoon Greek yogurt
1 tablespoon fresh mint
1 tablespoon parsley
- Cook broad beans al dente. Peel off the skin – you can make it easier by pouring cold water over hot beans – and leave to cool.
- Mash some beans with a fork.
- Mix cheese with yogurt until smooth.
- Add the beans, herbs, lime zest. Stir the mixture until combined. Season with salt and lemon pepper.
- Let stand for about half an hour to the flavors came together.
Serve on a slice of bread, rice bread, sliced cucumber, zucchini or eggplant. You can also use cheese as a filling for mini tarts.