Suzy Eats

When I think of Fava Beans, I think of  my late father (God rest his soul). On Saturday mornings, when my mom would be at work, my dad would “cook” breakfast for my brothers and I. His favorite dish was fava bean dip with pita bread so it quickly became our Saturday breakfast.  I still love fava bean dip, and I will be sharing a recipe soon.  Let me know if you all have a recipe that you would like to share or if you have any “fava bean memories/stories”.

Below I would like to point out the GOOD, BAD, and UGLY on fava beans.

GOOD

 Fava beans are HIGH in fiber and have ~85% of the recommended daily value. They also contain high amounts of iron ~30% of the recommended daily value. Fava beans are also high in phosphorus, potassium, vitamin K, and vitamin A.

Fava beans contain L-dopa which is used in the treatment of Parkinson’s disease. They also are a whole grain which helps with reducing the risks of the heart attacks and heart disease. They contain no cholesterol as well. They are Mediterranean Heart Healthy!! 

BAD

During my residency, I treated quite a few patients with Glucose 6-Phosphate Dehydrogenase (G6PD) deficiency.  This rare genetic disorder which may cause a type of anemia has been linked to Mediterranean natives, and it generally affects men. Patients with this condition may not be able to digest fava beans appropriately and should try and avoid them. 

UGLY

Interestingly enough, the term fava beans is misleading as fava beans actually belong to the pea family rather than the “bean” family. In general, they should be peeled before eating to improve the inner buttery taste of the fava bean.