Vicia faba
This article needs additional citations for verification. (July 2015) |
Vicia faba | |
---|---|
Illustration of Vicia faba in flower | |
Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Rosids |
Order: | Fabales |
Family: | Fabaceae |
Subfamily: | Faboideae |
Tribe: | Fabeae |
Genus: | Vicia |
Species: | V. faba
|
Binomial name | |
Vicia faba | |
Synonyms | |
Faba sativa Moench. |
Vicia faba, commonly known as the broad bean, fava bean, or faba bean, is a species of
This legume is very common in Southern European, Northern European, East Asian, Latin American and North African cuisines.Some people suffer from
Description
Vicia faba is a stiffly erect, annual plant 0.5 to 1.8 metres (1 ft 8 in to 5 ft 11 in) tall, with two to four stems that are square in
The
The
History and cultivation
Broad beans have a long tradition of cultivation in Old World agriculture, being among the most ancient plants in cultivation and also among the easiest to grow. However, their wild ancestor has not been identified and their origin is unknown.[5] Charred faba bean remains were discovered at three adjacent Neolithic sites in Israel's Lower Galilee (Yiftah'el, Ahi'hud and Nahal Zippori). Based on the radiocarbon dating of these remains, scientists now believe that the domestication of the crop may have begun as early as 8,250 BCE.[6]
Broad beans are still often grown as a
In much of the English-speaking world, the name "broad bean" is used for the large-seeded cultivars grown for human food, while "horse bean" and "field bean" refer to cultivars with smaller, harder seeds that are more like the wild species and used for animal feed,[citation needed] though their stronger flavour is preferred in some human food recipes, such as falafel. The term "fava bean" (from Italian: fava for the bean) is used in some English-speaking countries such as Canada and the US, and "broad bean" is the most common name in Commonwealth countries like the UK, Australia and New Zealand.
Genome
The diploid genome of Vicia faba contains 13 GB of DNA, mostly obtained through amplification of retrotransposons and satellite repeats. The genome is one of the largest diploid field crops and contains a predicted 34,221 protein-coding genes.[7]
Pests and diseases
Many diseases appear at a higher rate in higher humidity. Therefore, cultivars being bred for higher density should be evaluated for disease problems. This can be mitigated by west–east rows for more sun drying effect.[8]
Disease tolerance is an important part of breeding V. faba.[8]
If transplanted instead of
Parasites
In mainland Europe and North Africa, the plant parasite Orobanche crenata (carnation-scented broomrape) can cause severe impacts on fields of broad beans, devastating their yields.
Fungal diseases
Botrytis fabae
Vicia faba is attacked by Botrytis fabae, the chocolate spot fungus, which can have a severe impact on yield. It is one of the worst diseases in fava beans, as it results in foliar damage, reduced
Erysiphe cichoracearum
Fusarium solani
This soil borne pathogen is mitigated by lower temperature, aeration, drainage, and sufficient nutrition. Symptoms include stunting, yellowing, necrotic basal leaves, and brown or red or black streak-shaped root lesions that grow together and may show above the soil as the disease progresses.[12]
Uromyces viciae-fabae var. viciae-fabae
Faba bean rust is a fungal pathogen commonly affecting broad bean plants at maturity, causing small orange dots with yellow halos on the leaves, which may merge to form an orange lawn on both leaf surfaces.
Sclerotinia stem rot
Both Sclerotinia sclerotiorum and S. trifoliorum are pathogens of interest. Lithourgidis et al. have done extensive work over the years, including in 2007 for S. t., 2005 for S. s., and 1989 regarding procedures for field testing with S. s.[13]
Bacterial diseases
Xanthomonas campestris and X. axonopodis
Pseudomonas syringae
Pseudomonas syringae overwinters on residue. Uninfected seed, rotation, and removal of residue are preventative.[15]
Viral diseases
Insect pests
Aphis fabae
Broad bean plants are highly susceptible to early summer infestations of the black bean aphid, which can cover large sections of growing plants with infestations, typically starting at the tip of the plant. Severe infestations can significantly reduce yields, and can also cause discolouration of pods and reduction in their saleable values.
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 340 kcal (1,400 kJ) |
58.29 g | |
Dietary fiber | 25 g |
1.53 g | |
26.12 g | |
Niacin (B3) | 18% 2.832 mg |
Vitamin B6 | 22% 0.366 mg |
Folate (B9) | 106% 423 μg |
Vitamin C | 2% 1.4 mg |
Vitamin K | 8% 9 μg |
Copper | 92% 0.824 mg |
Iron | 37% 6.7 mg |
Magnesium | 46% 192 mg |
Manganese | 71% 1.626 mg |
Phosphorus | 34% 421 mg |
Potassium | 35% 1062 mg |
Selenium | 15% 8.2 μg |
Sodium | 1% 13 mg |
Zinc | 29% 3.14 mg |
Other constituents | Quantity |
Water | 11 g |
†Percentages estimated using US recommendations for adults,[18] except for potassium, which is estimated based on expert recommendation from the National Academies.[19] |
Nutrition
Raw mature fava beans are 11% water, 58%
Health concerns
Toxicity
Beans generally contain phytohaemagglutinin, a lectin that occurs naturally in plants, animals, and humans.[21] Most of the relatively low toxin concentrations found in V. faba can be destroyed by boiling the beans for 10 minutes.[21]
Broad beans are rich in
Genetic predisposition
Sufferers of
Culinary uses
Broad beans are generally eaten while still young and tender, enabling 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. Horse beans, left to mature fully, are usually harvested in the late autumn, and are then eaten as a
Preparing broad beans involves first removing the beans from their pods, then steaming or boiling the beans, either whole or after parboiling them to loosen their exterior coating, which is then removed. The beans can be fried, causing the skin to split open, and then salted and/or spiced to produce a savory, crunchy snack.
Algeria
In south Algerian cuisine, broad beans are used to make
.China
In the Sichuan cuisine of China, broad beans are combined with soybeans and chili peppers to produce a spicy fermented bean paste called doubanjiang.
Colombia
Fava beans (Colombia: Haba(s)) are a common food in most regions of Colombia, mostly in Bogota and Boyacá.
Ecuador
Steamed fava beans (known as habitas) with cheese are common in the cold-weather regions of Ecuador, especially around the Andes mountains and surroundings of Ambato.
Egypt
Fava beans (Egyptian Masri: fūl pronounced [fuːl]) are a common staple food in the Egyptian diet, eaten by rich and poor alike. Egyptians eat fava beans in various ways: they may be shelled and then dried, or bought dried and then cooked in water on very low heat for several hours. They are the primary ingredient in Egyptian-style falafel (unlike the Levantine style, where the primary ingredient is chickpeas). The most popular way of preparing them in Egypt is by taking the cooked and partially mashed beans and adding oil, salt, and cumin to them. The dish, known as ful medames, is traditionally eaten with bread (generally at breakfast) and is considered one of Egypt's national dishes.
Ethiopia
Broad beans (
Baqella nifro (boiled broad beans) are eaten as a snack during some holidays and during a time of mourning. This tradition goes well into religious holidays, too. On the Thursday before Good Friday (in the Ethiopian Orthodox Church tradition, tselote hamus (the Prayer of Thursday)), people eat a different kind of nifro called gulban. Gulban is made of peeled, half beans collected and well-cooked with other grains such as wheat, peas, and chickpeas.
England
In England, broad beans are usually boiled.[26]
There is a project aimed at increasing broad bean consumption, particularly by use of broad bean flour in bread.[27]
Finland
In
Greece
The Greek word fáva (φάβα) does not refer to broad beans, but to the yellow split pea and also to another legume, Lathyrus clymenum. Broad beans are known instead as koukiá (Greek: κουκιά), and are eaten in a stew combined with artichokes, while they are still fresh in their pods. Dried broad beans are eaten boiled, sometimes combined with garlic sauce (skordalia).
In Crete, fresh broad beans are shelled and eaten as a companion to tsikoudia, the local alcoholic drink.
India
In India, fava beans are eaten in the Northeastern state of Manipur. They are locally known as hawai-amubi and are ingredients in the dish eromba.
Iran
Broad beans, or "Baghalee" (
Iraq
Broad beans which are called Bagilla (باگله/باقله) in the Iraqi dialect of
Italy
In Sardinia, broad beans are traditionally cooked with lard, often substituted or paired with bacon or minced pork.
In Rome, fava beans are popular either cooked with .
In Sicily, maccu is a Sicilian soup prepared with fava beans as a primary ingredient.[28]
In Apulia, broad bean purée with wild chicory is a typical dish.
Japan
Broad beans, called Soramame (
Luxembourg
Judd mat Gaardebounen, or smoked collar of pork with broad beans, is the national dish of Luxembourg.[30]
Malta
They are a primary ingredient of the Maltese
Mexico
In Mexico, fava beans are often eaten in a soup called sopa de habas, meaning "fava soup". They are also eaten fried, salted, and dried, as a snack, either by themselves or in combination with other salted, dried beans and nuts.
Morocco
In Morocco, fava beans are cooked, steamed or made into tabiṣart, a dip sold as a street food and commonly eaten in winter.[31]
Nepal
In Nepal, fava beans are called bakulla. They are eaten as a green vegetable when the pods are young, generally stir-fried with garlic. When dried, fava beans are eaten roasted, or mixed with other legumes, such as moong beans, chick peas, and peas, and called qwati. The mixture, soaked and germinated, is cooked as soup and consumed with rice or beaten rice on the occasion of Janai Purnima also known as Rakshya Bandhan, a festival celebrated by the Hindus. The dry and stir-fried version of qwati is called biraula. The qwati soup is believed to reinvigorate the body affected by monsoon paddy season.
Netherlands
In the Netherlands, they are traditionally eaten with fresh savory and some melted butter. The combination of the beans tossed with crispy fried bacon is also common. When rubbed, the velvet insides of the pods are a folk remedy against warts.
Peru
Fava beans (Peruvian Spanish: haba(s)) are eaten fresh or dried toasted, boiled, roasted, stewed or in soup. Habas are one of the essential ingredients of "Pachamanca" in the Andes of Peru, and are also an additive for "Panetela", which is a homemade remedy to keep your child fed and hydrated in cases of diarrhea or stomach infection and even for cholera treatment.
Peruvian dishes with fava beans include:
- Aji de habas
- Saltado de habas
- El chupe de habas
- Ajiaco de Papas y habas
- Pachamanca
- Guiso de habas
- Shambar (heavy soup, traditional in Trujillo)
Portugal
Fava beans (Portuguese: favas) are widely cultivated in Portugal and are very popular throughout the country. The most popular dish cooked with favas is "favada", a stew with onion and pork—depending on the region of the country the pork may be chorizo, bacon, pork shoulder, ribs or the mixture of many of these. In Alentejo a lot of coriander will be added in the end. Besides favada, fava beans may be served dry and fried as an appetiser.
Serbia
Broad bean aspic (Serbian: bobove pihtije) is a Serbian winter dish in which the pureed cooked beans are combined with crushed garlic and set in a mould, topped with ground paprika in hot oil.
Spain
Broad beans (Spanish: habas) are widely cultivated in Spain. Culinary uses vary among regions, but they can be used as the main pulse in a stew (Habas estofadas, michirones) or as an addition to other dishes (menestra, paella). In certain regions they can be eaten while unripe or fried and packaged as a snack.
Sudan
Fava beans are one of the most widely consumed foods in Sudan. For most Sudanese they form the main dish during breakfast time (fatoor), especially more so for city and urban dwellers. The beans are cooked by steadily boiling over a sustained period of time. Similar to Egypt, the cooked beans are mashed, and prepared by adding salt and pepper. For additional flavour, sesame oil is added along with a sprinkling of jibna ("feta" cheese) on top. The dish is then eaten with bread, sometimes mix all in one dish this called (fatta or boash).
Sweden
Broad beans (Swedish: bondbönor, lit. 'peasant beans'), which in Sweden were traditionally eaten as soaked brown, and boiled, dried broad beans fried in lard, were for a very long time popular to add to other foods as a filling side, specially with fried pork. The green, raw, and lightly boiled broad beans were used seasonally as a side green.
Syria
In Syria, broad beans are prepared in multiple ways for breakfast, lunch or dinner. Ful medames is the same as the Egyptian dish (it is not mashed though) but with the addition of tomato, parsley and onion and with olive oil. Another version of it includes the addition of
Turkey
In Turkey, broad beans are called bakla. This is also the name of a
Vietnam
In Southern Vietnam, fava beans (đậu móng heo) are usually stir fried with rice noodles, durians, shrimps, Thai basil, quail eggs and pig intestines in a dry stew called hủ tiếu lòng heo.
Other uses
- In ancient Greece and Lemuria festival.[citation needed]
- The ancient Roman family name Fabius and the modern political term Fabian derive from this particular bean.
- Both Porphyry and Iamblichus report that Pythagoras once persuaded a bull not to eat beans[32][33]
- In Ubykh culture, throwing beans on the ground and interpreting the pattern in which they fall was a common method of divination (favomancy), and the word for "bean-thrower" in that language has become a generic term for seers and soothsayers in general.
- The colloquial expression 'not worth a hill of beans' alludes to their widespread economy and association with the peasant diet.
- In Italy, broad beans are traditionally sown on November 2, Pecorino Sardo or with local salami from Sant'Olcese. In some Central Italian regions, a once-popular and recently rediscovered fancy food is the bagiana, a soup of fresh or dried fava beans seasoned with onions and beet leaves stir-fried, before being added to the soup, in olive oil and lard (or bacon or cured ham fat).
- In Portugal and Spain a Christmas cake called roscón de reyesin Spanish (King's cake) is baked with a fava bean inside. Whoever eats the slice containing it, is supposed to buy next year's cake.
- A similar tradition exists in France, where the fève (originally a dried bean, but often now a small china or metal trinket) is placed in the galette des rois; the person who finds it in their slice becomes the king or queen of the meal, and is often expected to serve the other guests to drink.
- Pliny claimed they acted as a laxative.
- European folklore also claims that planting beans on Good Friday or during the night brings good luck.
- Frederick E Rose (London) Ltd v William H Pim Junior & Co Ltd [1953] 2 QB 450, is an English contract law case where the two litigants had both mistaken feveroles for ordinary horse beans.
- Can be used as a green manure, due to nitrogen fixation it produces.
- In the Netherlands, roasted or fried broad beans are regarded as a local delicacy of the city of Groningen, and is locally called molleboon. Until the 1800s, the city council used mollebonen for the voting process, sometimes real beans, sometimes made of stone or clay. The word Molleboon became a nickname for the inhabitants of the city.
Research
The first experimental demonstration that the pattern of replication of eukaryotic chromosomes follows the semiconservative DNA replication scheme proposed in 1953 by Watson and Crick[34] was reported in 1957 using V. faba root cells.[35]
Gallery
-
Broad bean flowers
-
Crimson flowered broad beans
-
Seed of raw broad bean removed and set next to intact seed
-
Mature broad bean pods
-
Aphis fabae (aphids) on broad bean
-
Lasius nigerattending an extrafloral nectary
See also
- Phytoremediation plants – Decontamination technique using living plants
- List of edible seeds
References
- ^ "The Plant List: Vicia faba var. equina Pers". Royal Botanic Gardens, Kew and Missouri Botanic Garden. 2013. Retrieved 24 April 2018.
- ^ "Core Historical Literature of Agriculture". Chla.library.cornell.edu. Retrieved 2013-04-30.
- ^ "Daughter of the Soil". Daughter of the Soil. Archived from the original on 2011-10-28. Retrieved 2013-04-30.
- ISSN 1034-6848.
- .
- PMID 26458981.
- PMID 36890232.
- ^ ISSN 2468-0141.
- ^ a b c Etemadi et al. 2019, p. 174
- ^ Etemadi et al. 2019, p. 174 §5.1
- ^ Etemadi et al. 2019, p. 174 §5.4
- ^ Etemadi et al. 2019, p. 175 §5.5
- ISBN 2008924858.
- ^ Etemadi et al. 2019, p. 174 §5.2
- ^ Etemadi et al. 2019, p. 174 §5.3
- ^ PMID 17220175.
- ^ Etemadi et al. 2019, p. 175 §6
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- )
- S2CID 229300206.
- ^ a b "Bad Bug Book (2012)" (PDF). Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: Phytohaemagglutinin. United States Food and Drug Administration. p. 254. Retrieved 2013-12-27.
- ^ Daniel K. Hall-Flavin, M.D. "MAOIs and diet: Is it necessary to restrict tyramine?". Mayo Clinic.
- S2CID 6118722.
- PMID 16225031.
- ISSN 0924-2244.
- ^ Fooks, Rose (3 July 2020). "How to cook broad beans". GoodtoKnow.
- ^ Hall, Rachel (18 January 2023). "Beans in toast: UK should switch to broad bean bread, say researchers". The Guardian.
- ISBN 978-0313346262.
- ^ Itoh, Makiko, "Springtime beans aim for the sky", The Japan Times
- ^ Collar "Recipes from Luxembourg" Archived 2006-02-09 at the Wayback Machine, Luxembourg Tourist Office, London. Retrieved 3 December 2011.
- ^ "Morocco's best street food". cnn.com. 10 May 2013.
- ^ Kahn 2001, p. 5.
- ISBN 9783110318500.
- ^ WATSON JD, CRICK FH. The structure of DNA. Cold Spring Harb Symp Quant Biol. 1953;18:123-31. doi: 10.1101/sqb.1953.018.01.020. PMID 13168976
- ^ Taylor JH, Woods PS, Hughes WL. THE ORGANIZATION AND DUPLICATION OF CHROMOSOMES AS REVEALED BY AUTORADIOGRAPHIC STUDIES USING TRITIUM-LABELED THYMIDINE. Proc Natl Acad Sci U S A. 1957 Jan 15;43(1):122-8. doi: 10.1073/pnas.43.1.122. PMID 16589984; PMCID: PMC528395
External links
- Duke, James A. (1983). "Vicia faba L." Handbook of Energy Crops. Purdue University.
- Oplinger, E.S.; Putnam, D.H.; Doll, J.D.; Combs, S.M. (1989). "Fababean". Alternative Field Crops Manual. Purdue University.