Beans, broad, whole, boiled in unsalted water

Broad beans are the seeds of the broad bean plant, eaten after removal from their pods. The figures here describe whole, fresh broad beans boiled in unsalted water. They mainly provide carbohydrate, fibre and protein. Per 100g, they contain 12g of carbohydrate, 9g of fibre and 9g of protein, with 1g of fat.

Fibre supports normal bowel function, while protein is needed for the growth and repair of body tissues. Broad beans also provide folate, which contributes to normal blood cell formation. Beans prepared without added salt have a low salt content; adding salt during cooking or serving them with salty sauces will change this. Full nutrient figures are in the tables below.