The fava bean is a type of legume native to the Middle East and North Africa, but now cultivated in many parts of the world obtained from the seedling Vicia faba, which belongs to the botanical family Fabaceae.

Composition

Fava beans are primarily composed of carbohydrates, protein, and fiber, and contain essential vitamins and minerals.

Raw Materials and Their Functions in food

• Fava Beans: These are the main raw material and provide essential nutrients like protein and carbohydrates.
• Water: Used in the cooking and soaking process of the fava beans.
• Salt: May be used to enhance flavor during cooking.
• Oil: Can be used in preparing fava bean dishes to enhance consistency and flavor.

Preparation: Fava beans can be prepared in various ways, such as being made into a puree, used in soups, or salads.

Safety

In general, fava is a food that can potentially be incorporated into dietary strategies to manage parkinsonian motor oscillations (1), however care should be taken with excessive consumption of fava beans. Some clinical cases have revealed its dangerousness under certain conditions (1).

References_____________________________________________________________________

(1) Kempster PA, Bogetic Z, Secombei JW, Martin HD, Balazs ND, Wahlqvist ML. Motor effects of broad beans (Vicia faba) in Parkinson's disease: single dose studies. Asia Pac J Clin Nutr. 1993 Jun;2(2):85-9. 

(2) Lambea-Gil A, María-Ángeles, Requena-Calleja, Horna-Cañete L. Levodopa-Induced Dyskinesias Related to Vicia faba Ingestion in a Parkinson's Disease Patient. Neurol India. 2021 Nov-Dec;69(6):1878-1879. doi: 10.4103/0028-3886.333436. PMID: 34979720.