Field Bean Calories & Nutrition Calculator

Boiled field beans (fava beans) provide around 110 calories per 100g, with a balanced macro profile of 7.6g protein, 19.65g carbs, and 5.4g fiber ^[1]. They are nutrient-dense rather than calorie-dense, which is why they fit both satiety-focused and high-fiber meal plans.

In raw/dried form, field beans contain 26.13g protein per 100g, making them one of the more protein-rich pulses by dry weight ^[1]. This high raw protein concentration explains why even cooked portions still deliver meaningful protein for plant-based diets.

Field bean protein varies by variety and growing conditions. Classic breeding work reported crude protein ranges of about 22-38% across cultivars and selections, which helps explain why food labels and research values differ between regions ^[4].

Field bean nutrition is not only about total protein - it is also about digestibility. Research on different Vicia faba varieties shows that tannin-rich cultivars can reduce protein digestibility compared with low-tannin lines ^[2][3].

In controlled rat assays, true protein digestibility had a strong inverse correlation with tannin content (reported as r = -0.924), while dehulling largely removed this digestibility penalty ^[2]. In practical terms, split/dehulled field beans can improve usable protein yield.

Animal feeding studies also show nuance: high-tannin diets may reduce digestibility markers but do not always reduce growth outcomes under complete diet conditions ^[3][5]. For consumers, this supports choosing lower-tannin or dehulled forms when protein efficiency is a priority.

Field beans contain vicine and convicine, naturally occurring compounds that some individuals are sensitive to. People with certain inherited enzyme variations may experience adverse reactions when consuming field beans, a condition historically referred to as favism ^[7].

This sensitivity is more prevalent in populations with Mediterranean, Middle Eastern, African, and Asian ancestry. For these groups, awareness of personal tolerance is important before including field beans in the diet ^[7].

If you suspect sensitivity to field beans, consult a qualified professional for guidance on alternatives. This calculator provides nutritional information only and is not a substitute for personalized professional advice.

Vicia faba is one of the few commonly eaten legumes that naturally contains L-DOPA (levodopa), a compound that has attracted significant research interest in neuroscience literature ^[8].

Researchers have studied field bean-derived levodopa for its bioactive properties, though food-based intake provides variable and unpredictable amounts compared to standardized formulations ^[8].

For nutrition planning, this is best viewed as a unique bioactive feature of field beans — scientifically interesting but secondary to core nutritional benefits like protein, fiber, folate, and mineral content.

Field beans are central to sustainable protein discussions because they combine good protein density with legume agronomy advantages. They can reduce dependence on imported soy in feed and food systems when cultivated locally ^[5][6].

Grow-finisher pig studies using Vicia faba showed soybean meal replacement is feasible at practical inclusion levels without compromising growth and carcass outcomes in tested systems ^[5].

From a food perspective, this supports field beans as a dual-value crop: nutritional utility for people and agricultural utility for resilient protein supply chains ^[6].