Faba Beans originated in the Middle East and are now an important food crop in China and many Mediterranean and African countries. Faba Beans are a good source of carbohydrate and protein while containing a low amount of fats. Starch is the principal carbohydrate component. The crude protein content of Faba Beans ranges from 24 to 31 per cent.
Similar to Broad Beans, Faba Beans meet all adult human requirements for essential amino acids except methionine and tryptophan. They also provide the recommended daily allowance of all essential minerals, except calcium. They are highly digestible and have a metabolisable energy for pigs, poultry and ruminants similar to those of lupins, peas and soybean meal.

Varieties of Faba Beans. Faba Beans – Split, Faba Beans – Whole