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HISTORYFava beans (also known as faba beans or broad beans) are thought to have originated in the Mediterranean. Archaeological findings at Iron Age and Bronze Age settlements in various parts of Europe show that they have been an important staple food for millennia. Today fava beans grow in temperate regions across the globe. They are enjoyed across northern China and are crucial to Egyptian cuisine as a key ingredient in the national dish, Ful medames, and in falafels. BIOLOGYFava beans are a type of vetch with the Latin name Vicia faba. Vetches, which include peas and alfalfa, are nitrogen fixing plants that enrich the soil in which they are planted. NUTRITIONFava beans are good sources of protein, fiber, vitamins A and C, potassium and iron. They also contain levodopa (L-dopa), a chemical the body uses to produce dopamine (the neurotransmitter associated with the brain's reward and motivation system). TIPSBUYING STORING PREPARING OTHER STUFFHabas fritas (deep fried or roasted broad beans) are a delicious and addictive bar snack, popular in Spain. PICK OF THE RECIPES
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main regions: California, Western Canada
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