Faba beans, also known as broad beans, are used for a variety of purposes including human consumption, animal feed, and as a green manure crop. They can be eaten fresh, dried, or processed into products such as flour, protein isolates, and other food ingredients. In light of rising demand for plant-based proteins, faba beans gain in relevance for the food industry.

Faba beans are a rich source of protein, and depending on the variety and growing conditions, they contain approximately 25-30 grams of protein per 100 grams of dried beans. Being further processed using fractionation, e.g. to achieve protein concentrates, the amount of protein is around 60%.

Yes, faba beans are legumes. They belong to the family Fabaceae, which includes other legumes like lentils, chickpeas, peas and soy. Like many legumes, the faba bean also forms a symbiosis with nitrogen-fixing bacteria and thus has the ability to bind nitrogen from the air. This means that nitrogen fertilization is not necessary.