Broad beans are an ancient annual plant. Humans have known about it for thousands of years. They are highly valued for their rich palette of vitamins and minerals.
In broad beans we find cellulose, calcium, phosphorus, iron, magnesium, carotene and vitamins A, B1, B2, C, E, as well as protein, many times more than the amount found in lentils, beans and peas, for example. The plant is frost resistant and is one of the first vegetables in spring. All this makes it the perfect food.
The vegetable blooms in scented flowers rich in nectar. The fruits that they give are hard and tough peppers. After ripening, they gain a brown color. There are a few varieties of broad beans.
Broad beans, besides in cooking, are used to regulate the function of the digestive system. This is due to the cellulose found in them, which increases the rate of metabolism. This also explains their wide application in diets.
High quantities of tyramine are contained in the vegetable. Once this acid reaches the brain, it stimulates the release of the hormone noradrenaline. This has a refreshing and invigorating effect.
They work just like coffee, but without the negative effects. As such, broad beans are eaten to counteract sleepiness, but only during the day. Do not eat them in the evening, for they will prevent you from going to sleep.
There is not even a trace of cholesterol in broad beans, making them extremely healthy for diseases of the cardiovascular system. They contain the natural amino acid L-DOPA, which is used to treat Parkinson's disease. They are also used to control hypertension.
For preparation, the green seeds and young beans are most often used. Because of the thick skin and specific taste, the ripe seeds are rarely used for food.
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