Yellow fava from Larissa 500 grams

Fava the Yellow, the classic and favorite! Fava in Latin, is called kouki (Faba) and indeed its yellow form comes from a kind of kouki, the lathouri. You can keep it for a very long time in your closet.

 NUTRITIONALS THAT FAVA HAS

  In terms of nutrients, it is a good source of vitamin B1 (thiamine) which is essential for its proper functioning. of our nervous system and for our metabolism. us,

   At the same time, it is rich in iron and helps the oxygenation of our blood. Also, 1/4 of a cup of fava beans, supplies the body, with 10 to 19%, of the necessary recommended amount of copper. This amount helps in the formation of red blood cells, in the prophylaxis of blood vessels and in strengthening the immune system.

In addition, it contains sufficient amounts of phosphorus and magnesium that help maintain bone health. It also contains potassium which helps regulate blood pressure.

Finally, fava beans are also an excellent source of folic acid. About 1 cup of fava beans can supply us with 20% of the required recommended amount of these nutrients. As a result, is significantly supported the function of our immune system and the heart function.Their contribution to both weight management and protection against colon cancer is very important.

Extra tip: It is served in the form of puree, with a little lemon juice and plenty of olive oil and sometimes with chopped onion and capers or even tomatoes and olives (it is the famous "married" fava).It accompanies the fish excellently, whether it is fried or grilled and the seafood. We can even serve it as a soup or use it to enrich our salads or risotto. In times of fasting, it is the ideal substitute for meat, while its consumption adds minimal calories!

HISTORY "FROM GOLD" BEHIND THE PRODUCT

When Aeschylus in his tragedies and Aristophanes in his comedies wanted to talk about an inferior food, they used the word fava! In terms of taste and appearance, however, the corresponding dish of fava beans in Ancient Greece was called ΄΄Etnos ΄΄ and was essentially legume porridge. In fact, there were beans from beans (υKyaminon etnos΄΄), from lentils ("fakion etnos") and of course from lathouri etnos ("wrong etnos"). Many things have changed over the years, peoples and cultures. As fava we now call only the one that comes from lathouri or from pea. And of course, its classification in the collective nutritional consciousness is not only inferior!