The fava bean is the third most important edible bean crop in winter in the world. Fava beans have high nutritional value, with a protein content of 25% to 35%, and they are also rich in sugar, minerals, vitamins, calcium, and iron. In addition, as a nitrogen-fixing crop, fava bean can convert molecular nitrogen in nature into nitrogen compounds, increasing nitrogen content in the soil.
(1) Delay arteriosclerosis: Vitamin C in fava beans can delay arteriosclerosis.
(2) Lower cholesterol: The crude fiber in the fava bean hull affects lowering cholesterol and promoting intestinal peristalsis.
(3) Cancer prevention. The fava beans are also one of the anti-cancer foods, which have a certain effect on the prevention of bowel cancer.
(4) Replenish qi and invigorate the spleen. According to traditional Chinese medicine, it can replenish the qi and invigorate the spleen, and induce diuresis and reduce edema.
(5) Invigorate the brain. The fava bean can regulate the important components of the brain and nerve tissues such as calcium, zinc, manganese, phospholipids, etc., and is rich in chostone, which has the effect of enhancing memory and invigorating the brain.
(6) Promote bone growth. The calcium in fava beans is beneficial to the absorption and calcification of calcium by bones and can promote the growth and development of human bones.
(7) Prevent cardiovascular disease. The fava beans are rich in protein and contain no cholesterol, which can improve the nutritional value of food and prevent cardiovascular diseases.
(1) Look at the color. The fava beans with pods: the skin of the pods is green, the sides of the pods are also green. If they turn black, the taste is old; the fava beans without pods: fava bean hull can be white, green, purple, etc., depending on the variety; peeled fava beans: the green ones are fresher.
(2) Look at the shape: The shape of the fava bean is oblate. In addition to the shape, we should also look at whether the fava bean is full and round when selecting it. The fuller the better.
(3) Hand pinching: fava beans squeezed by hands should be firm and not easily squeezed; second-class fava beans are soft.
(4) Look at the umbilici: the fava bean with white or light green umbilici (commonly known as hila) has a tender taste and good quality. If the umbilici turn yellow or black, it means the bean is mature and is only suitable for being peeled and the halves of a bean can be used for cooking or making soup.
(1) Put the fava beans in a low-temperature, dry and light-proof container, generally below 5°C, with a moisture content of below 11%, and then seal the fava beans for storage.
(2) Cook fresh fava beans (not overcooked), drain the water, put them in a dustpan to dry the surface water, divide them into small portions, and then freeze them in the refrigerator.