Jewish green, 15 to 22 cm long. The bean contains between 6 and 7 seeds edible, large, compressed and purple or white.
Family: Fruiting vegetables
Family Science: Papilonàcia
Varieties: Aiguadolç, Muchamiel
Nutritional value: 64 calories per 100 grams
Grams per serving: 200 to 250 grams
Features / benefits: beans provide vitamins A, B1, B2 and C and various minerals such as potassium, sodium, calcium, phosphorus, magnesium, sulfur, chlorine, iron, iodine and manganese.
Season: November to June (outdoor)
Production areas: The main producers of beans are Morocco, China, Peru and Spain (Murcia, Badajoz, Alicante, Valencia, Almería, Jaén, Barcelona, Granada, Castellón, Tarragona).
Plant Name: beans
Trivia: The bean is native to Afghanistan, where it has been cultivated for thousands of years.
Preparation and consumption: The broad beans are excellent for eating raw as an appetizer with salt. Cooked may be prepared in various ways: with butter, stuffed, etc. If cooking is done in pressure cooker, vitamins are almost fully exploited.