The scientific name of Raw Broad Beans is “Vicia faba” and belongs to the family of the pulses. It is cultivated in Mediterranean countries.
The skin of broad beans can be removed after being soaked 6-8 hours. They are split in two halves followed by frying process.
Nutritious value per 100 g:
- Carbohydrates: 55 g
- Potassium: 760 mg
- Phosphorus: 380 mg
- Magnesium: 160 mg
- Proteins: 19 g
We provide Roasted Broad Beans with flavours: salted, chilli, barbecue, etc., and its preferred consumption is like appetizer/snack.