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High in protein and fiber, Mediterranean staple, vegan
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Fava bean puree (120 g) has 144 calories. That works out to 120 calories per 100 g. It contains 22.2 g of carbs, 7.4 g of protein, 1.4 g of fat and 7 g of fiber. Its 132 µg of Folate covers 33% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
144
KCAL / 120G
Carbs
22.2g
· 8% DV
Protein
7.4g
· 15% DV
Fat
1.4g
· 2% DV
Fiber
7g
· 25% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 68% · Protein 23% · Fat 9%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 144 kcal | |
| Total fat | 1.4 g | 2% |
| Saturated fat | 0.24 g | 1% |
| Trans fat | 0 g | |
| Sodium | 7.2 mg | 0% |
| Total carbohydrate | 22.2 g | 8% |
| Fiber | 7 g | 25% |
| Protein | 7.4 g | 15% |
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) | 120 g | 144 kcal |
| 1 tablespoon (medium) | 20 g | 24 kcal |
| 1 piece (mini) | 50 g | 60 kcal |
| 1 serving (small) | 80 g | 96 kcal |
| 100 g | 100 g | 120 kcal |
| 1 cup (medium) | 150 g | 180 kcal |
| 1 serving (large) | 180 g | 216 kcal |
| 1 serving (jumbo) | 250 g | 300 kcal |
Calculated from 120 calories per 100 g.
Fava bean puree is a thick spread or dip made by cooking fava beans until soft and blending or mashing them. Mediterranean versions often include olive oil and onion, and are commonly served chilled with herbs.
To make fava bean puree, simmer dried fava beans until tender, then blend or mash them with olive oil and seasonings. Let the mixture cool so it thickens before serving; soaking the beans first can shorten cooking time.
No, fava bean puree is made from fava beans, while hummus is made from chickpeas. Hummus usually includes tahini, whereas many fava purees rely on olive oil, onion, and herbs for their flavor.
For a smooth fava bean puree, use peeled or split dried fava beans, or remove the skins from fresh beans after blanching. Leaving the skins on can make the finished puree more fibrous and less silky.
Fava bean puree is often served as a cold dip or meze with olive oil and fresh herbs. It pairs well with bread, raw vegetables, grilled fish, and other small Mediterranean dishes.
Yes, fava bean puree can be eaten warm, although it is commonly served chilled or at room temperature. Cooling firms it up for a sliceable presentation; warming makes it softer, so stir it before serving.
Fava bean puree can turn grainy if the beans are not cooked until completely tender or if their skins remain in the mixture. Cook them longer and blend thoroughly; a little cooking liquid can help smooth the texture.
Fava bean puree keeps for about 3–4 days in a covered container in the refrigerator. Chill it promptly after serving, and discard it if it develops an off smell or an unusual change in texture.
Yes, fava bean puree can be frozen in an airtight container or freezer-safe portions. Its texture may become less smooth after thawing, so stir it well and adjust with a little olive oil before serving.
People with G6PD deficiency should avoid fava bean puree because fava beans can trigger a serious hemolytic reaction. Cooking does not reliably remove this risk, so check ingredient lists for fava beans and follow your clinician’s advice.
Vitamins
Folate
132µg · 33% DV
Biotin
7.2µg · 24% DV
B1
0.22mg · 18% DV
B6
0.16mg · 9% DV
Minerals
Copper
0.22mg · 24% DV
Phosphorus
132mg · 19% DV
Manganese
0.35mg · 15% DV
Potassium ⭐
398mg · 12% DV
Sodium
7.2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 144 calories in 1 serving (medium) (120 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 puree is a Turkish and eastern Mediterranean meze made by simmering dried broad beans, often with onion, until soft, then blending them into a smooth spread. It has a mild, earthy flavour and a thick, creamy texture, usually finished with olive oil.
It is commonly served cool or at room temperature, topped with lemon and herbs such as dill, alongside bread or as part of a spread of small dishes. The puree provides plant-based protein and fibre, with 5.8 g of fibre per 100 g. For a lighter serving, use a modest drizzle of oil and brighten it with extra lemon.
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
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.24g
MONOUNSATURATED
0.24g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 2.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.