Green beans from peas! This fava is called simply "green fava beans" in Istanbul and "pea puree" in France. What is certain is that green fava has a very different taste compared to yellow. However, it is served in the same way, as a puree or soup. Citrus juice (prefer lemon or orange), olive oil and caramelized onions are ideal for her! It accompanies the fish excellently, whether it is fried or grilled.
NUTRITIONALS THAT GREEN FAVA HAS
In terms of nutrients, it is rich in magnesium which helps maintain good memory function, and in folic acid. In addition, only 100gr. green beans can supply us with 40% of the required recommended amount of these nutrients:
Potassium: 910 mg,
Iron: 5.4 mg
It is worth mentioning that its high content of proteins make it the the best meat substitute both for fasting periods and for those who follow a generally vegetarian diet. Finally, it has a very low fat content, just 1g for a plate of green fava beans. Thus, it is classified as the ideal food of a healthy diet.
Other types: Apart from being a puree or thick soup, it can be cooked like risotto so that its nutrients can be better absorbed. Finally, it is great as a dip sauce!
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!
| Weight | 1,000 kg |
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