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Fig. 2 | Journal of Ethnic Foods

Fig. 2

From: Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East

Fig. 2

Nutritional composition, fatty acid profile and bioactive compounds of the V. faba samples shown in Fig1 (mean ± standard deviation). a The nutritional composition of V. faba is characterized by a very low content of lipids and is a good source of complex carbohydrates, proteins, dietary fiber and mineral salts. The composition varies according to the variety, with larger variations for the total fiber content. b The fatty acid profile of V. faba is very healthy because is characterized by a very low content of saturated fatty acids and a high content of polyunsaturated fatty acids. (SFA = saturated fatty acids; MUFA = monounsaturated fatty acids; PUFA = polyunsaturated fatty acids). c Among the bioactive compounds, anthocyanins show the largest variations, being more concentrated in the violet varieties of V. faba. The other compounds, namely phenolics, carotenoids and phytates, as well as the antioxidant activity, show limited variations. (Phen = total phenolics; Car = total carotenoids; Anth = total anthocyanins; AA = antioxidant activity; Phy = total phytates)

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