Fába

Fába, commonly known as the faba bean or broad bean, is a legume crop grown for its large edible seeds. The plant’s scientific name is Vicia faba; historically some taxonomic treatments placed it in the genus Faba, and the name faba appears in common usage and in older synonyms such as Faba faba.

Description: It is an annual herb, typically up to about 1 meter tall, with erect stems and pinnate leaves bearing several leaflets. The flowers are usually white, sometimes with a violet tinge, and the long pods contain several large seeds.

Distribution and habitat: Native to the Near East and North Africa, faba beans are now cultivated in temperate regions worldwide, including Europe, the Americas, and parts of Asia. They tolerate cool weather and light frost, but heat and drought can reduce yields.

Cultivation and uses: Sowed in cool seasons in well-drained, fertile soil. The plant forms nodules that fix atmospheric nitrogen. Seeds are eaten fresh as green beans, or dried for storage, milled into flour, or puréed. They feature in soups, stews, and Mediterranean dishes and are also used as animal feed.

Nutrition and safety: Faba beans are high in protein and fiber and provide minerals and B vitamins. They contain vicine and convicine, compounds that can trigger favism in people with G6PD deficiency; processing and cooking reduce these compounds.

Varieties and breeding: Dozens of culinary varieties exist, selected for seed size, tenderness, and flavor. Breeding programs address disease resistance, yield stability, and adaptation to different growing conditions.