Broad beans are generally eaten while still young and tender.
This enables harvesting to begin as early as the middle of spring for plants started under glass or overwintered in a protected location, but even the main crop sown in early spring will be ready from mid to late summer.
Perfect for ... an addition to salads or great as a side dish.
Store in cool dry place away from direct sunlight.
Good for Cardiovascular disease, high Cholesterol, Cancer, Diabetes, balance of protein and fibre so helps reduce weight. Bad for Gout, allergies, flatulence, nutrient absorption. (Broad beans are rich in tyramine, and thus should be avoided by those taking monoamine oxidase inhibitors) Contains: Sodium (mg) 1, Potassium (mg) 310, Calcium (mg) 23, Magnesium (mg) 24, Phosphorus (mg) 130, Iron (mg) 1, Zinc (mg) 1, Chloride (mg) 18, Iodine (µg) 4, Carotene (µg) 170, Retinol Equivalent (µg) 28, Niacin (mg) 3, Tryptophan/60 (mg) 1, Folate (µg) 145, Pantothenate (mg) 5, Biotin (µg) 3, Vitamin C (mg) 3