500 g dry broad beans (origin Italy)

The beans were already known at the Bronze Age thanks to their nutritional properties. Its origins can be traced in Asian countries. From there, they arrived to influence the feeding of Egyptians, Romans and Greeks. Until last century these legumes represented the main source of vitamins in many countries in Southern Italy. TheAnd beans also contain iron and zinc..

Features:

• one of the richest legumes of fibers and proteins
• Contains mineral salts, especially iron, potassium, magnesium, copper and selenium

How to cook it: formerly considered the food of the poor today, today they are used for the preparation of excellent dishes of the Southern Tradition as the Macco di Fave, the bean soup and the pesto of dry beans

How to use

Before cooking them they must be soaked for about 7/8 hours. Once you have finished soaking, they go cooked for about 2 hours in water.

Nutritional information

Energy value 224 kcal 935 kj

Fats 3 g

Saturated fatty acids 1 g

Carbohydrates 29.7 g

Sugar 14.5 g

Protein 21.3 g

Salt / sodium 0.032 g

Allergen list:

Can contain gluten, fish, peanuts, soja, nuts, celery, sesame, sulfur dioxide, lupini

Deadline about 180 days from the order