Broad beans, principal bean of Europe, is widely cultivated for its edible seeds. They need to be cooked before consumption. Steaming, boiling, frying and baking are usual cooking ways to prepare dishes made of green beans.
Broad beans are rich in protein and provide moderate amounts of iron, thiamin, and riboflavin. They also contain carbohydrates which help building and repairing tissues for bones, muscles, skin, blood. Proteins and carbohydrates are also known to fuel brain, heart, kidneys and central nervous system.
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