AngiochefFava bean
Fava beans, or broad beans, are the spring legume of Spain, Italy and the Levant, shelled from their pods and eaten young and green. They provide plant protein, fibre and folate, and catechins such as epicatechin together with the flavonols myricetin and quercetin, plant compounds studied in laboratory research for their antioxidant activity. Simmer them briefly and dress with olive oil, mint or cumin; people with G6PD deficiency (favism) must avoid them.
Polyols
Per 100 g
SorbitolAt most 0.5 g
Source: Upper-bound estimate (Ciqual 2025)
What this means
This is fava bean's own sorbitol content, not a recipe amount. Sorbitol is a polyol — a type of sugar alcohol — calculated from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.20 g threshold (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sugars
Per 100 g
Total fructose0.3 g
Excess fructose0.2 g
Source: Measured value (BLS 4.0)
What this means
These are fava bean's own fructose figures, not a recipe amount. Total fructose is how much fructose the food contains. Excess fructose is fructose minus glucose, counted only when positive, since glucose helps the body absorb fructose — it is the figure behind the "Low fructose" filter and the recipe figures. When measured, both come from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.40 g threshold of excess fructose (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sources
- BLS 4.0 (Max Rubner-Institut) · DOI 10.25826/Data20251217-134202-0 · CC BY 4.0
- Ciqual 2025 (Anses) · DOI 10.57745/RDMHWY · Etalab 2.0
Angiochef shares food and health ideas grounded in published research. It's educational, not medical advice.