Fava Bean - Vicia faba
Vicia faba is an annual herbaceous plant from the legume family, usually considered to contain three subspecies: V. faba ssp. major (broad bean), V. faba ssp. equina (horse bean), and V. faba ssp. minor (tick bean or pigeon bean). Plants are upright, reaching heights of 1.5-2 m. Leaves of V. faba are alternate and pinnately compound, with 2-6 leaflets per leaf. One to six white flowers are borne on racemes, with a central dark spot similar to pea flowers.
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Vicia faba is an annual herbaceous plant in the legume family, usually considered to contain three subspecies: V. faba subsp. major (broad bean), V. faba subsp.equina (horse bean), and V. faba subsp. minor (tick bean or pigeon bean). Plants are upright, reaching heights of 1.5-2 m. Leaves of V....
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2008/10/20 Faba bean is one of the oldest dual-use food and fodder species. The beans are rich in minerals (calcium, phosphorus) and vitamins. Containing approximately 26% protein, 2% fat, and 50% carbohydrate, faba bean is considered in some regions to be superior to field peas or other legumes as a human...
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Abstract, Parkinsons Disease, 2019 This review contains a critical appraisal of current knowledge about the use of beans in both animal models and patients with Parkinson's disease (PD). The potential beneficial effects of beans in PD are increasingly being touted, not only in scientific journals...
- Abstract, Iranian Journal of Blood & Cancer, 2016 G6PD deficiency affects more than 400 million people worldwide. It is highly prevalent in Africa, Asia, and especially in Mediterranean countries.Iran is one of the countries with the highest prevalence of G6PD deficiency according to the...
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Abstract, Journal of Clinical & Diagnostic Research, 2013 June According to many studies, sprouted fava beans are a rich source of levo-dihydroxy phenylalanine (L-dopa) the precursor of dopamine, and they are now being investigated for use in the management of Parkinson’s disease. The...
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Abstract, Journal of Food, 2013 Effects of several physical treatments (soaking, dehulling, ordinary cooking, microwave cooking, and autoclaving) on the level of antinutrtional factors and in vitro protein digestibility (IVPD) of green and white faba beans were investigated. The raw green and...