BROAD BEANS (FAVA BEANS)
Broad beans are characterized by a high content of various mineral elements, as well as vitamins, proteins, essential and non-essential amino acids, phytosterols, fiber, and purines.
Thus, beans are rich in folic acid (105.8% of the daily norm per 100 g), vitamin B1 (thiamine) (32.9%), pantothenic acid (19.6%), choline (19.2%), vitamin B6 (pyridoxine) (18.5%), vitamin B2 (riboflavin) (16.5%), and vitamin K (phylloquinone) (10.4%).
The mineral composition of beans is highly diverse and
rich in macro-, micro-, and ultra-trace elements. It
predominantly contains:
cobalt (335.0%),
nickel (293.3%),
vanadium (221.0%),
boron (219.1%),
molybdenum (198.9%),
manganese (90.8%),
silicon (80.0%),
copper (64.5%),
potassium (55.0%),
phosphorus (53.4%),
magnesium (48.0%),
iron (35.3%),
chromium (24.9%),
zinc (24.7%),
zirconium (22.4%),
iodine (21.8%),
sulfur (19.9%),
titanium (17.6%),
rubidium (16.3%),
lead (15.0%),
strontium (14.7%),
selenium (13.1%), and
calcium (12.2%). Beans also contain relatively rare trace elements such as
germanium (3.8% of the daily norm per 100 g) and
bromine (1.9%).
Beans stand out for their content of proteins (28.5%) and both essential and non-essential amino acids (39.9% and 23.8% per 100 g, respectively), with all detected amino acids in beans exceeding 10% of the daily norm per 100 g. Beans are particularly rich in the essential amino acids: isoleucine (50.0%) and valine (45.2%); among the non-essential amino acids, the predominant ones are arginine (30.4%), glutamic acid (28.1%), and glycine (27.3%).
Beans are also characterized by a high content of
phytosterols (222.5% of the daily norm per 100 g), the primary component of which is
beta-sitosterol (250.0%), allowing beans to be classified as
“women’s products” (for further details, see
Avocado).
The content of total carbohydrates is also significant in beans (17.8%), with the predominant components being fiber (100.0% of the daily norm per 100 g), pectin (16.0%), starch (up to 6.0 g per 100 g), and sucrose (5.1 g).
Patients with gout should note that beans are characterized by a high content of total purine bases: 73.3% of the daily norm per 100 g.
The content of
oxalic acid in 100 g is 27 mg, which constitutes
6.8% of the maximum allowable daily intake (for further details, see
Rhubarb).
Beans
are capable of accumulating the toxic ultra-trace element lead (14.7% of the daily norm per 100 g)
and the toxic microelement strontium (14.7%).
MINERAL ELEMENTS
Macroelements
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Potassium |
1062.0-1690.0 mg |
55.0% |
 |
| Calcium |
64.0-205.0 mg |
12.2% |
 |
| Silicon |
24.0 mg |
80.0% |
 |
| Magnesium |
166.0-218.0 mg |
48.0% |
 |
| Sodium |
1.9-10.8 mg |
0.5% |
 |
| Sulfur |
91.9-305.4 mg |
19.9% |
 |
| Phosphorus |
365.0-489.0 mg |
53.4% |
|
| Chlorine |
79.0 mg |
3.4% |
 |
Microelements and ultra-trace elements
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Aluminum |
295.2 µg |
0.8% |
|
| Boron |
153.4 µg |
219.1% |
 |
| Bromine |
37.5 µg |
1.9% |
|
| Vanadium |
88.4 µg |
221.0% |
|
| Germanium |
15.0 µg |
3.8% |
|
| Iron |
3.8-6.8 mg |
35.3% |
 |
| Iodine |
32.7 µg |
21.8% |
|
| Cobalt |
33.5 µg |
335.0% |
|
| Lithium |
2.1 µg |
2.1% |
|
| Manganese |
1630.0-2000.0 µg |
90.8% |
 |
| Copper |
470.0-820.0 µg |
64.5% |
|
| Molybdenum |
139.2 µg |
198.9% |
|
| Arsenic |
0.8 µg |
6.7% |
|
| Nickel |
103.0-777.0 µg |
293.3% |
|
| Tin |
6.0 µg |
0.3% |
|
| Rubidium |
16.3 µg |
16.3% |
|
| Lead |
1.5 µg |
15.0% |
|
| Selenium |
8.2-8.8 µg |
13.1% |
|
| Strontium |
117.9 µg |
14.7% |
|
| Thallium |
0.01 µg |
0.5% |
|
| Titanium |
150.0 µg |
17.6% |
|
| Fluorine |
288.0 µg |
7.2% |
|
| Chromium |
3.7-21.2 µg |
24.9% |
 |
| Zinc |
2780.0-3140.0 µg |
24.7% |
|
| Zirconium |
11.2 µg |
22.4% |
|
PROTEINS AND AMINO ACIDS
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Total protein content |
19.50-26.12 g |
28.5% |
|
| Content of essential amino acids |
8.28-9.10 g |
39.9% |
|
| Content of non-essential amino acids |
11.74-15.39 g |
23.8% |
|
Essential Amino Acids
| Acid Name |
Content, g per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Valine |
1.100-1.160 g |
45.2% |
|
| Histidine |
0.580-0.660 g |
29.5% |
|
| Isoleucine |
0.950-1.050 g |
50.0% |
|
| Leucine |
1.700-1.960 g |
39.8% |
|
| Lysine |
1.500-1.670 g |
38.7% |
|
| Methionine |
0.210-0.320 g |
14.7% |
|
| Threonine |
0.890-0.930 g |
37.9% |
|
| Tryptophan |
0.250 g |
25.0% |
|
| Phenylalanine |
1.100-1.200 g |
38.3% |
|
Non-Essential Amino Acids
| Acid Name |
Content, g per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Alanine |
0.890-1.070 g |
14.8% |
|
| Arginine |
1.300-2.410 g |
30.4% |
|
| Aspartic acid |
2.600-2.920 g |
22.6% |
|
| Glycine |
0.820-1.090 g |
27.3% |
|
| Glutamic acid |
3.200-4.440 g |
28.1% |
|
| Proline |
0.890-1.100 g |
22.1% |
|
| Serine |
1.200 g |
14.5% |
|
| Tyrosine |
0.610-0.830 g |
24.0% |
|
| Cystine |
0.230-0.330 g |
15.6% |
|
FATS AND FATTY ACIDS
| Name |
Content, mass fraction per 100 g of product |
% of daily norm |
| in numbers |
visually |
| Total fat content |
1.53 g |
1.5% |
|
| Content of unsaturated fatty acids |
0.925-0.932 g |
2.3% |
|
| Content of omega-3 unsaturated fatty acids |
0.046-0.050 g |
4.8% |
|
| Content of omega-6 unsaturated fatty acids |
0.580 g |
5.8% |
|
| Content of saturated fatty acids |
0.236-0.240 g |
1.0% |
|
Unsaturated Fatty Acids
| Acid Name |
Content, g per 100 g of product |
| Palmitoleic C 16:1 (omega-7) |
0.002 g |
| Oleic C 18:1 (omega-9) |
0.297-0.300 g |
| Linoleic C 18:2 (omega-6) |
0.580 g |
| Linolenic C 18:3 (omega-3) |
0.046-0.050 g |
| Stearidonic C 18:4 (omega-3) |
0.0 g |
| Gadoleic C 20:1 (omega-11) |
0.0 g |
| Arachidonic C 20:4 (omega-6) |
0.0 g |
| Eicosapentaenoic C 20:5 (omega-3) |
0.0 g |
| Erucic C 22:1 (omega-9) |
0.0 g |
| Clupanodonic C 22:5 (omega-3) |
0.0 g |
| Docosahexaenoic C 22:6 (omega-3) |
0.0 g |
| Nervonic C 24:1 (omega-9) |
0.0 g |
Saturated Fatty Acids
| Acid Name |
Content, g per 100 g of product |
| Lauric C 12:0 |
0.004 g |
| Myristic C 14:0 |
0.002 g |
| Pentadecanoic 15:0 |
0.0 g |
| Palmitic C 16:0 |
0.200-0.204 g |
| Stearic C 18:0 |
0.030 g |
| Arachidic C 20:0 |
0.0 g |
| Behenic C 22:0 |
0.0 g |
| Lignoceric C 24:0 |
0.0 g |
Sterols
| Name |
Content, mass fraction per 100 g of product |
% of daily value |
| in figures |
visually |
| Total phytosterols |
124.0 mg |
222.5% |
|
| Campesterol |
5.8 mg |
10.5% |
|
| Beta-sitosterol |
100.0 mg |
250.0% |
|
| Stigmasterol |
1.0 mg |
2.9% |
|
| Cholesterol |
0.0 mg |
0.0% |
– |
CARBOHYDRATES
| Name |
Content, mass fraction per 100 g of product |
% of daily value |
| in figures |
visually |
| Total carbohydrate content |
58.29-64.6 g |
17.6% |
|
| Mono- and disaccharides |
3.7-5.7 g |
9.4% |
|
| Glucose |
0.01 g |
0.1% |
|
| Fructose |
0.55 g |
1.6% |
|
| Galactose |
0.0 g |
0.0% |
|
| Sucrose |
5.1 g |
– |
– |
| Lactose |
0.0 g |
0.0% |
|
| Starch |
6.0 g |
– |
– |
| Maltose |
0.0 g |
– |
– |
| Fiber |
25.0 g |
100.0% |
|
| Pectin |
0.8 g |
16.0% |
|
PURINE BASES
| Name |
Content, mass fraction per 100 g of product |
% of daily value |
| in figures |
visually |
| Total purine content |
92.0 mg |
73.3% |
 |
Units of measurement:
Piece (weight of one bean): 0.8-1.3 g
Tea glass: 175.0 g
Faceted glass: 220.0 g
Teaspoon: 7.0 g
Tablespoon: 20.0 g