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Plant protein and fiber source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
119
KCAL / 100G
Carbs
17.1g
· 56%
Protein
6.2g
· 20%
Fat
3.2g
· 24%
Fiber
5.5g
Vitamins
Folate
105µg · 26% DV
B1
0.16mg · 13% DV
B6
0.14mg · 8% DV
B2
0.08mg · 6% DV
Minerals
Phosphorus
111mg · 16% DV
Iron
2mg · 11% DV
Magnesium
40mg · 10% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.42g
MONOUNSATURATED
1.63g
POLYUNSATURATED
0.76g
Omega 6:3 ratio 8.4:1
Above the ideal 4:1 (8.4:1).
Yes. Like many olive oil-based legume dishes, the flavors often meld and deepen after resting in the fridge overnight.
Let it cool slightly, then refrigerate it in a sealed container without leaving it out too long. For best quality and food safety, eat it within 2–3 days.
Yes, it freezes well in individual portions. The texture may soften a bit after thawing, but it is still usually good for soups, sides, or light meals.
Keeping trimmed broad beans in water with a little lemon can help slow discoloration. Gentle cooking and avoiding excessive stirring also help preserve appearance.
Older broad beans can develop a more pronounced bitter or astringent note, and overcooking can make it more noticeable. Using fresh beans and balancing with lemon or herbs usually helps.
Yes, yogurt pairs well with it and adds a cool, creamy contrast. If you want to keep the dish fully plant-based, a plain unsweetened plant yogurt can work too.
It can work as either, depending on portion size and what you serve with it. Adding salad, whole grains, or extra vegetables makes it feel more complete as a meal.
Because it contains fibre, some people may find it too filling right before training. It is often more comfortable a few hours before exercise or as part of a post-workout meal.
They can in some people, since both broad beans and chickpeas are legumes. Soaking chickpeas properly, cooking well, and increasing portion size gradually may help.
People with a known broad bean sensitivity, especially those with favism, should avoid or be very cautious with it. Anyone with a sensitive digestive system may also prefer to start with a small portion.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.