Traditional cuisine has always used the dried broad beans as the main ingredient of the daily diet. Being a legume, the plant is perfectly eco-sustainable, since it does not require any fertilizing intervention or phytoiatric treatments to ensure its harvest.
From a nutritional point of view they can be considered a real food supplement. In fact, the intake of 100 g of dried beans ensures the 43% of the protein requirement of an adult subject, the 23% of the daily requirement of dietary fiber, 38% of iron needs, although not very bioavailable, the 26% of the requirement in potassium, 33% of the requirement in phosphorusalmost 42% of the zinc requirement, il 42% of vitamin B1, such as 15% vitamin B3, 36% folic acid, the 15% selenium, 70% manganese, with only the contribution of 13% of the caloric requirement. He is a true nutritional prodigy.
They ensure 38% of the iron requirement, 26% of potassium, 33% of phosphorus, 42% of zinc, 42% of vitamin B1,
Consume freshand beans provide dopamine, an amino acid that stimulates the production of dopamine, an important neurotransmitter for the transmission of nerve impulses. Dopamine is one important molecule to prevent neurodegenerative diseases such as Parkinson's disease.
Dopamine blood levels after ingestion of 250 g of cooked fava beans and DOPA intake in patients with Parkinson's disease.
The importance of dopamine in the prevention of neurodegenerative diseases such as Parkinson's disease
A study conducted years ago confirmed that the intake of 250 g of cooked broad beans determined an increase in L-DOPA in the blood of patients with Parkinson's disease not unlike taking a drug containing the same principle. However, be careful not to consider food as a medicine!
