出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2017/08/02 12:51:46」(JST)
| Vicia faba | |
|---|---|
| Vicia faba plants in flower | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Subfamily: | Faboideae |
| Tribe: | Vicieae |
| Genus: | Vicia |
| Species: | V. faba |
| Binomial name | |
| Vicia faba L. |
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| Synonyms | |
|
Faba sativa Moench. |
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Vicia faba, also known as the broad bean, fava bean, faba bean, field bean, bell bean, or tic bean, is a species of flowering plant in the pea and bean family Fabaceae. It is native to North Africa[dubious – discuss] southwest and south Asia, and extensively cultivated elsewhere.[citation needed] A variety Vicia faba var. equina Pers. – horse bean has been previously recognized.[citation needed]
It is a stiffly erect plant 0.5–1.8 m tall, with stout stems of a square cross-section. The leaves are 10–25 cm long, pinnate with 2–7 leaflets, and of a distinct glaucous grey-green color. Unlike most other vetches, the leaves do not have tendrils for climbing over other vegetation. The flowers are 1–2.5 cm long, with five petals, the standard petal white, the wing petals white with a black spot (true black, not deep purple or blue as is the case in many "black" colorings,[1]) and the keel petals are white. Crimson-flowered broad beans also exist, which were recently saved from extinction.[2] The flowers have a strong and sweet scent which is attractive to bees and other pollinators.[3] The fruit is a broad, leathery pod, green maturing to blackish-brown, with a densely downy surface; in the wild species, the pods are 5–10 cm long and 1 cm diameter, but many modern cultivars developed for food use have pods 15–25 cm long and 2–3 cm thick. Each pod contains 3–8 seeds, round to oval and 5–10 mm diameter in the wild plant, usually flattened and up to 20–25 mm long, 15 mm broad and 5–10 mm thick in food cultivars. Vicia faba has a diploid (2n) chromosome number of 12 (six homologous pairs). Five pairs are acrocentric chromosomes and one pair is metacentric.
Broad beans have a long tradition of cultivation in Old World agriculture, being among the most ancient plants in cultivation and also among the easiest to grow. Along with lentils, peas, and chickpeas, they are believed to have become part of the eastern Mediterranean diet around 6000 BC or earlier. They are still often grown as a cover crop to prevent erosion, because they can overwinter and because as a legume, they fix nitrogen in the soil.
The broad bean has high plant hardiness; it can withstand harsh and cold climates. Unlike most legumes, the broad bean can be grown in soils with high salinity, as well as in clay soil. However, it does prefer to grow in rich loams.
In much of the English-speaking world, the name "broad bean" is used for the large-seeded cultivars grown for human food, while "horse bean" and "field bean" refer to cultivars with smaller, harder seeds (more like the wild species) used for animal feed, though their stronger flavour is preferred in some human food recipes, such as falafel. The term "fava bean" (from the Italian fava, meaning "broad bean") is used in some English-speaking countries such as the US, but "broad bean" is the most common name in the UK and Australia and New Zealand.
Broad bean plants are highly susceptible to early summer infestations of the black bean aphid, which can cover large sections of growing plants with infestations, typically starting at the tip of the plant. Severe infestations can significantly reduce yields, and can also cause discolouration of pods and reduction in their saleable values.
Faba bean rust is a fungal pathogen commonly affecting broad bean plants at maturity, causing small orange dots with yellow halos on the leaves, which may merge to form an orange lawn on both leaf surfaces.
Beans are also attacked by chocolate spot fungus, which can have a severe impact on yield.
In mainland Europe and North Africa, the plant parasite Orobanche crenata (carnation-scented broomrape) can cause severe impacts on fields of broad beans, devastating their yields.
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Broad beans are generally eaten while still young and tender, enabling harvesting to begin as early as the middle of spring for plants started under glass or overwintered in a protected location, but even the main crop sown in early spring will be ready from mid to late summer. Horse beans, left to mature fully, are usually harvested in the late autumn, and are then eaten as a pulse. The immature pods are also cooked and eaten, and the young leaves of the plant can also be eaten, either raw or cooked as a pot herb (like spinach).
Broad beans were a major food of old Mediterranean civilizations, particularly for the Romans and Ancient Greeks.
Preparing broad beans involves first removing the beans from their pods, then steaming or boiling the beans, either whole or after parboiling them to loosen their exterior coating, which is then removed.
The beans can be fried, causing the skin to split open, and then salted and/or spiced to produce a savory, crunchy snack. These are popular in China, Malaysia, Colombia, Peru (habas saladas), Guatemala (habas), Mexico (habas con chile), Gilan (North of Iran) and Thailand (where their name means "open-mouth nut").
In some Arab countries, the fava bean is used for a breakfast dish called ful medames.
Fava beans are common in Latin American cuisines, as well. In central Mexico, mashed fava beans are a common filling for many corn flour-based antojito snacks such as tlacoyos. In Colombia, they are most often used whole in vegetable soups. Dried and salted fava beans are a popular snack in many Latin countries.
Broad beans are widely cultivated in the Kech and Panjgur districts of Balochistan Province in Pakistan, and in the eastern province of Iran. They are called bakalaink in the Balochi language, and baghalee in Persian.
In the Sichuan cuisine of China, broad beans are combined with soybeans and chili peppers to produce a spicy fermented bean paste called doubanjiang. Perhaps due to the bean's popularity in Sichuan cuisine, in addition to the regular Chinese terms of "silkworm bean" (蚕豆 cándòu) or "orchid bean" (兰花豆 lánhuādòu), they are also known as "Sichuan beans" (川豆 chuāndòu) in Chinese.
Fava beans (Colombia: Haba(s)) are a common food in most regions of Colombia, mostly in Bogota and Boyacá.
Fava beans are used mostly in Dalmatia as a part of the traditional dish stuffed artichokes with fava beans and peas.
Fava beans (Arabic: فول fūl pronounced [fuːl]) are a common staple food in the Egyptian diet, eaten by rich and poor alike. Egyptians eat fava beans in various ways: they may be shelled and then dried, bought dried and then cooked by adding water in very low heat for several hours, etc. They are the primary ingredient in falafel. However, the most popular way of preparing them in Egypt is by taking the mashed, cooked beans and adding oil, salt and cumin to them. The dish, known as ful medames, is traditionally eaten with bread (generally at breakfast) and is considered the Egyptian national dish.
Broad beans (Amharic: baqella) are one of the most popular legumes in Ethiopia. They are tightly coupled with every aspect of Ethiopian life. They are mainly used as an alternative to peas to prepare a flour called shiro, which is used to make shiro wot (a stew almost ubiquitous in Ethiopian dishes). During the fasting period in the Ethiopian Orthodox Church tradition called Tsome Filliseta, Tsome arbeå, Tsome Tahsas, and Tsome Hawaria (which are in August, end of February–April, mid-November–beginning of January and June–July), two uncooked spicy vegetable dishes are made using broad beans. The first is Hilibet, a thin, white paste of broad bean flour mixed with pieces of onion, green pepper, garlic, and other spices based on personal taste. The second is siljo, a fermented, sour, spicy thin yellow paste of broad bean flour. Both are served with other stews and injera (a pancake-like bread) during lunch and dinner.
Baqella nifro (boiled broad beans) are eaten as a snack during some holidays and during a time of mourning. Interestingly, this tradition goes well into religious holidays, too. On the Thursday before Good Friday, in the Ethiopian Orthodox Church tradition tselote hamus (the Prayer of Thursday), people eat a different kind of nifro called gulban. Gulban is made of peeled, half beans collected and well cooked with other grains such as wheat, peas and chickpeas. This is done to mourn the crucifixion of Jesus Christ.
Boq'ullit (boiled salted broad beans embryo) is one of the most favorite snacks in the evening, the common story-telling time in north and central Ethiopia. It is particularly a favorite for the story-teller (usually a society elder), as it is delicious, and easy to chew and swallow.
Ripe broad beans are eaten by passers-by. Besides that, they are one of the gift items from a countryside relative in a period close to the Ethiopian Epiphany.
The Greek word fáva (φάβα) does not refer to broad beans, but to the yellow split pea and also to the legume Lathyrus sativus. Broad beans are known instead as koukiá (Greek: κουκιά), and are eaten in a stew combined with artichokes, while they are still fresh in their pods. Dried broad beans are eaten boiled, sometimes combined with garlic sauce (skordalia). In Crete, fresh broad beans are shelled and eaten as a companion to tsikoudia, the local alcoholic drink. Favism is quite common in Greece because of malaria endemicity in previous centuries, and people afflicted by it do not eat broad beans.
In India, the northeastern state, Manipur, locally call it as "Hawai-Amubi" and is famous for its role as ingredient in Eromba, Kangsoi. In Karnataka, it is mostly available during the winter season. It is loved by the kannadigas and is known as Avarekayi.
Broad beans, or "Baghalee" (Persian: باقالی) are primarily cultivated in the central and north parts of Iran. The city of Kashan has the highest production of broad beans with high quality in terms of the taste, cooking periods and color. However, broad beans have a very short season (roughly two weeks.) The season is usually in the middle of spring. When people have access to fresh beans in season, they cook them in brine and then add vinegar and Heracleum persicum depending on taste. They also make an extra amount to dry to be used year round. The dried beans can be cooked with rice, which forms one of the most famous dishes in north of Iran (Gilan) called baghalee polo (Persian: باقالی پلو) which means "rice with broad beans". In Iran broad beans are cooked, served with Golpar-origan and salt and sold on streets in the winter. This food is also available preserved in metal cans.
In Rome, Italy, Fava beans are popular either cooked with guanciale or with globe artichokes, as side dish together with lamb or kid, or raw with Pecorino romano. Fave e Pecorino is the traditional dish for 1 May picnic.
In Sicily, Maccu is a Sicilian soup prepared with fava beans as a primary ingredient.[4]
In Apulia, broad bean purée with wild chicory is typical dish.
Judd mat Gaardebounen, or smoked collar of pork with broad beans, is the national dish of Luxembourg.[5]
They are a primary ingredient of the Maltese Kusksu, a vegetable soup primarily containing fava beans and pasta beads. They are also used in a popular appetizer called bigilla where they are served as a pureé mixed with olive oil, lemon juice, garlic, parsley and mint. It is served with bread or crackers and is the Maltese answer to hummus.
In Mexico, fava beans are often eaten in a soup called sopa de habas, meaning "fava soup." They are also eaten as a snack, in which they are fried, salted, and dried. They are either by themselves as a snack or in combination with other salted, dried beans and nuts.
In Morocco, fava beans are made into bessara, a dip sold as a street food.[6]
In Nepal, fava beans are called bakulla. They are eaten as a green vegetable when the pods are young, generally stir-fried with garlic. When dried, fava beans are eaten roasted, or mixed with other legumes, such as moong beans, chick peas, and peas, and called qwati. The mixture, soaked and germinated, is cooked as soup and consumed with rice or beaten rice on day of Raksha Bandhan. The dry and stir-fried version of qwati is called biraula. The qwati soup is believed to reinvigorate the body affected by monsoon paddy season.
In the Netherlands, they are traditionally eaten with fresh savory and some melted butter. The combination of the beans tossed with crispy fried bacon is also common. When rubbed, the velvet insides of the pods are a folk remedy against warts.
Fava beans (Peru: Haba(s)) are eaten fresh or dried as stew, toasted, boiled, roasted, stewed, soup etc. Habas are one of the essential ingredients of the famous "Pachamanca" in the Andes of Peru, and are also an additive for "Panetela", which is a homemade remedy to keep your child fed and hydrated in cases of diarrhea or stomach infection and even for cholera treatment. To make Panetela combine and roast a cup of: fava bean (habas), barley, corn, wheat, rice and / or beans without allowing it to burn; add a cup of water, a carrot cut into pieces and a pinch of salt until fully cooked; drain, add water until it reaches a liter and boil one last time. For babies only the fluid is used.
Peruvian dishes with fava beans include:
Broad beans (Spanish: habas) are widely cultivated in Spain. Culinary uses vary among regions, but they can be used as the main pulse in a stew (Favetes, habas estofadas, michirones) or as an addition to other dishes (menestra, paella). In certain regions they can be eaten while unripe or fried and packaged as a snack.
Fava beans are one of the most widely consumed foods in Sudan. For most Sudanese they form the main dish during lunch time (fatoor), especially more so for city and urban dwellers. The beans are cooked by steadily boiling over a sustained period of time. Similar to Egypt, the cooked beans are mashed, and prepared by adding salt and pepper. For additional flavour, sesame oil is added along with a sprinkling of jibna ("feta" cheese) on top. The dish is then eaten with bread and is sometimes refereed to as ful medames.
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Broad beans (Swedish: bondbönor, literally: farmer beans), which in Sweden have mainly been eaten dried, brown and cooked, were for a very long time a popular food to add to other foods as a side "filler". The idea was not that they were ever supposed to taste much good, taste was secondary at best, rather it was used to help make one feel full; they gave energy and filled you up from the sensation of hunger from small amounts. This went on up until the mid-1940s in a time of rapid urbanization when it almost disappeared from Swedish plates in a time of rapid increase in expectations of food tastes, and changes in food habits.
However, lately since circa 2005 broad beans have made a comeback both as healthy near-grown produce and interest in legumes partly because of vegetarianism, healthy foods, but also a greater curiosity about food and forgotten ingredients in Sweden as well as the increased popularity of foreign, specially Arabic food, and as such in the form of (Arabic: فول مدمس fūl mudammas).
In Turkey, broad beans are called bakla. This is also the name of a zeytinyağlı dish made by simmering young and tender broad bean pods with chopped onions in olive oil. It is traditionally garnished with dill and served cool, together with yoghurt. Another popular dish is fava, a meze prepared by soaking and boiling shelled dried broad beans until soft and then pureeing with olive oil and optionally fresh dill. The puree is left to set overnight, and served cold, garnished with dill and slices of lemon.
Sufferers of G6PD deficiency, also known as "favism", must avoid broad beans, since these are a major trigger for hemolytic crises.[7]
Broad beans are rich in tyramine, and thus should be avoided by those taking monoamine oxidase inhibitors.[8]
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,425 kJ (341 kcal) |
|
Carbohydrates
|
58.29 g
|
| Dietary fiber | 25 g |
|
Fat
|
1.53 g
|
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Protein
|
26.12 g
|
| Vitamins | |
| Thiamine (B1) |
(48%)
0.555 mg |
| Riboflavin (B2) |
(28%)
0.333 mg |
| Niacin (B3) |
(19%)
2.832 mg |
| Vitamin B6 |
(28%)
0.366 mg |
| Folate (B9) |
(106%)
423 μg |
| Vitamin C |
(2%)
1.4 mg |
| Vitamin K |
(9%)
9 μg |
| Minerals | |
| Calcium |
(10%)
103 mg |
| Iron |
(52%)
6.7 mg |
| Magnesium |
(54%)
192 mg |
| Manganese |
(77%)
1.626 mg |
| Phosphorus |
(60%)
421 mg |
| Potassium |
(23%)
1062 mg |
| Sodium |
(1%)
13 mg |
| Zinc |
(33%)
3.14 mg |
|
Link to USDA Database entry
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| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
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| Wikimedia Commons has media related to Vicia faba. |
Wikibooks Cookbook has a recipe/module on
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| リンク元 | 「Vicia」「vetch」「Vicia faba」 |
| 関連記事 | 「bean」「be」 |