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Traditional fava bean and ground meat stew, rich in protein and fiber
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Fava bean ground meat dish (250 g) has 330 calories. That works out to 132 calories per 100 g. It contains 25.3 g of carbs, 21 g of protein, 15.3 g of fat and 10.5 g of fiber. Its 1.4 µg of B12 covers 57% of the Daily Value. Its glycemic index is 32 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 250 g
330
KCAL / 250G
Carbs
25.3g
· 9% DV
Protein
21g
· 42% DV
Fat
15.3g
· 20% DV
Fiber
10.5g
· 38% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 31% · Protein 26% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 330 kcal | |
| Total fat | 15.3 g | 20% |
| Saturated fat | 4.75 g | 24% |
| Trans fat | 0.2 g | |
| Sodium | 600 mg | 26% |
| Total carbohydrate | 25.3 g | 9% |
| Fiber | 10.5 g | 38% |
| Protein | 21 g | 42% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 250 g | 330 kcal |
| 1 tablespoon (mini) | 18 g | 24 kcal |
| 2 tablespoon (double) | 36 g | 48 kcal |
| 1 piece (small) | 90 g | 119 kcal |
| 100 g | 100 g | 132 kcal |
| 1 cup (medium) | 220 g | 290 kcal |
| 1 serving (large) | 350 g | 462 kcal |
| 1 piece (jumbo) | 400 g | 528 kcal |
Calculated from 132 calories per 100 g.
A fava bean ground meat dish is a stew made with fava beans and minced meat, often cooked with onion and sometimes tomato or herbs. It is served hot as a main dish, commonly with bread, rice, or another grain.
To make a fava bean ground meat dish, brown the minced meat with onion, add the fava beans and liquid, then simmer until the beans are tender. Tomato paste, garlic, lemon, or herbs can be added to suit the recipe.
Beef or lamb both work well in a fava bean ground meat dish. Choose a leaner mince for a less rich stew, or use lamb for a more pronounced flavor; brown the meat before adding the beans.
Yes, frozen fava beans work in a fava bean ground meat dish. Add them straight from the freezer rather than thawing them first, and simmer until tender; the cooking time may differ from fresh beans.
Yes, dried fava beans can be used in a fava bean ground meat dish. Soak them before cooking and allow more time for them to soften than you would with fresh or frozen beans.
No, a fava bean ground meat dish is not the same as ful medames. The former is a stew containing minced meat, while ful medames is a traditional dish of cooked fava beans, usually seasoned and served without minced meat.
Serve a fava bean ground meat dish with rice, flatbread, or crusty bread to make a filling meal. A fresh salad or plain yogurt also pairs well and balances the stew's hearty texture.
A fava bean ground meat dish keeps for 3–4 days in the refrigerator when cooled and stored in a covered container. Reheat only the portion you plan to eat, and avoid leaving the cooked stew at room temperature for a long time.
Yes, a fava bean ground meat dish can be frozen once it has cooled. Divide it into airtight, meal-sized portions; thaw in the refrigerator and reheat thoroughly, and do not refreeze a thawed portion.
No, a fava bean ground meat dish is not considered safe for someone with G6PD deficiency. Fava beans can trigger a serious breakdown of red blood cells in affected people, and adding meat does not prevent the reaction.
Vitamins
B12
1.38µg · 57% DV
B3
4.75mg · 30% DV
Folate
115µg · 29% DV
B1
0.22mg · 18% DV
Minerals
Phosphorus
295mg · 42% DV
Selenium
21µg · 38% DV
Zinc
3.75mg · 34% DV
Copper
0.3mg · 33% DV
Sodium
600mg · 26% DV
Potassium ⭐
780mg · 23% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 330 calories in 1 serving (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fava bean ground meat dish is a home-style stew of fava beans cooked with minced meat, usually alongside onion and often tomato or tomato paste. It is associated with Turkish cooking, where fresh beans are common in season and dried beans can be used at other times of year.
The beans soften and take on the savoury flavour of the meat, making this a hearty dish typically served for lunch or dinner with bread, rice or yoghurt. It provides both protein and fibre and can work well as a filling one-pot meal. For a lighter serving, use a modest amount of meat and oil, and pair it with a crisp salad.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
— Not suitable
Vegetarian
— Not 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
4.75g
MONOUNSATURATED
6.25g
POLYUNSATURATED
2g
Omega 6:3 ratio 11.9:1
Above the ideal 4:1 (11.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.