Fava beans
For Fava beans we mean the seeds of herbaceous plants belonging to the Fabaceae family (or Leguminous plants), Type Vicia, Species faba; the binomial nomenclature of the broad bean is Vicia faba.
The bean pods resemble those of other spring and summer legumes. They are green and, despite being of considerable size (up to 25cm in length), they appear to have an intermediate SHAPE between that of snow peas and that of green beans. The seeds are ellipsoidal, flattened, bright green, and show the portion of the germ. NB. The seeds of the broad beans are coated with a non-digestible outer film (integument) which should be removed before consumption. This, which can be easily removed with a small incision in fresh seeds, is sometimes kept in dry ones. If present, it must therefore be removed by soaking the dried beans in cold water before consumption.
Broad beans are grown for various purposes. Certainly, the most important is the food of the human being, in which they are contextualized in various forms: fresh, dried, canned, frozen and as bean curd; the most exploited variety is called Major (large), by virtue of the size and number of seeds per pod, therefore of the excellent ratio between edible part and waste. Of secondary importance are the wild varieties and those destined for forage or for fertilizing the fields.
As anticipated, the broad bean plant is herbaceous. It has an annual cycle and produces the fruit in spring, roughly in the month of May. Broad bean plants fear heat and should be sown in late autumn, winter or early spring (depending on the local climate). They are not plants that exploit the subsoil very much and are often used in the green manure of the soil between two crops of wheat; the only component that broad beans require in abundance are phosphoric compounds. They are especially afraid of aphids and molds.
Broad beans also gave the name to the well-known pathology called favism. This genetic abnormality affects enzymes present in red blood cells (glucose-6-phosphate dehydrogenase) which, especially (but not necessarily) in exposure to pro-oxidant factors (close And convicina of legumes, drugs, etc.), are destroyed giving rise to the fearful condition of hemolysis. This manifestation, if serious, can be lethal.
Broad bean flour
The bean curd is obtained by grinding the dry seeds of the plant Vicia faba, variety Major.
The use of bean curd is of various kinds; since it is a more protein product than cereal flours, it is often used by vegans to compensate for the quantitative and qualitative deficiencies of essential amino acids in the diet.
To get a "clear idea of how to use bean curd (in association with wheat flour) in a vegan diet, I suggest you consult Alice's videos entitled: Wheat Muscle - Nutritional Properties, Differences with Seitan and Procedure, and Homemade Wheat Muscle (taking care to replace the pea flour with that of broad beans).
Bean flour does NOT contain GLUTEN, therefore it is suitable for the diet of celiacs (gluten-free).
As unsuitable as it may seem for the production of baked foods, bean curd is often used in bread making mixed with flour from various wheats (soft wheat, spelled, spelled, kamut, etc.). This combination is not only an attempt to increase the Biological Value (BV) of proteins, but it seems that (for some time) it has been used to give particular chemical-physical characteristics to bread. The percentage of bean curd in a dough to be leavened should not exceed 20%, but even in this case the product will be particularly weak; a simple 1%, on the other hand, can contribute to increasing strength, stability, absorption, leavening itself, the superficial Maillard reaction and clearing of the crumb (source: Fysis.it).
The energy intake of bean curd does not differ much from that of cereal, pseudo-cereal and legume flours (about 340kcal / 100g). It has a rather high protein content, very few lipids and a preponderant percentage of carbohydrates (which tend to be complex) , but still lower than the rest of the flours.The quantity of fibers is absolutely high.
As far as mineral salts are concerned, bean curd is amazing for its very high iron content, a modest contribution in calcium and a considerable concentration of phosphorus.
Regarding vitamins, bean curd boasts the massive presence of B1, B2, PP and folic acid. Small amounts of vit. A and vit. C.
The bean curd is a recommended food in most diets, except for those affected by favism or other particular conditions that you can read in the dedicated article (Broad beans and related problems). In the diet, bean curd plays the role role of both energetic and plastic food and contributes to the achievement of the recommended rations of certain vitamins and mineral salts. The average portion is similar to that for other legume, cereal and pseudo-cereal flours, including first courses, bread, derivatives and so called "vegetable meat".
Other Foods - Legumes Peanuts Chickpeas and Chickpea Flour Cicerchie Beans Azuki Beans Green Beans Broad Beans Falafel Chickpea Flour Bean Flour Bean Flour Lentil Flour Pea Flour Soy Flour Legumes Lentils Lupins Peas Soy Jackdaws Tempeh Tofu Yogurt ARTICLES Soy OTHER Categories Alcoholics Meat Cereals and derivatives Sweeteners Sweets Offal Fruit Dried fruit Milk and derivatives Legumes Oils and fats Fish and fishery products Salami Spices Vegetables Health recipes Appetizers Bread, Pizza and Brioche First courses Second courses Vegetables and Salads Sweets and Desserts Ice creams and sorbets Syrups, Liqueurs and grappas Basic Preparations ---- In the Kitchen with Leftovers Carnival Recipes Christmas Recipes Diet Recipes Light Recipes Women's Day, Mum, Dad Functional Recipes International Recipes Easter Recipes Recipes for Celiacs Recipes for Diabetics Recipes for Holidays Recipes for San Valentino Recipes for Vegetarians Recipes p roteiche Regional Recipes Vegan Recipes
