Broad Beans in Olive Oil



2 Servings
400 gr dry broad bean
1 middle-sized onion
3 table spoon olive oil
2 gloves of garlic
1/2 lemon
1/2 bunch of dill


Leave the dry broad beans in water for a few hours and then boil. Slice the onion into cubes, thinly chop the garlic, fry the onion and garlic in a tablespoon of cooking oil in a pot. Add the boiled broad beans and cook for 25 minutes. Add the juice of the lemon and thinly chopped dill and mix, take the pot off the stove, cover with the lid, and let it sit. Pour the olive oil evenly before serving. Bon appetit!

Energy and Nutrition Facts:

Nutrition Facts 1 Servings
(%) Daily Value
Woman (age 25 - 50)Men (age 25 - 50)
Energy 291,8 kcal 15,1 15,1
Protein 27,1 g 47,5 47,5
Fat 5,7 g 8,7 8,7
Carbohydrate 31,5 g 11,4 11,4
Fibre 28,8 g 95,9 95,9
Vit. A 81,3 µg 10,2 8,1
Vit.E 1,0 mg 8,4 7,2
Vit. B2 0,3 mg 24,8 21,2
Total folic acid 82,6 µg 20,7 20,7
Vit. B12 0,0 µg 0 0
Vit. C 13,8 mg 13,7 13,7
Sodium 307,1 mg 15,3 15,3
Potassium 1216,8 mg 34,8 34,8
Calcium 144,5 mg 14,4 14,4
Iron 5,9 mg 39,3 58,9
Zinc 3,3 mg 47,2 33,1

About broad bean:

High in fibre, it supports all digestive system functions.
Good source of protein.
Good source of zinc, which supports the immune system in terms of development and growth.
Also rich in iron, which plays a crucial role in development, growth and prevention of anaemia.
This meal does not cause any discomfort to the digestive system if the beans are soaked in water for 4–6 hours prior to cooking. The water used to soak the beans can be discarded; conversely, the water used to cook the beans should be preserved.
The added dill (and optional parsley) increases the level of vitamin C considerably. Vitamin C in particular increases the body’s use of iron.
This meal contains a substantial amount of vitamin B2 (riboflavin) and folic acid.


1-Türkiye’ye Özgü Besin ve Beslenme Rehberi_ (2015), Ankara: Hacettepe Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü.
2-Türkiye Beslenme Rehberi (2015), Ankara, TC Sağlık Bakanlığı, Yayın No:1031.
3- Gıda, Tarım ve Hayvancılık Bakanlığı, TÜRK GIDA KODEKSİ ETİKETLEME YÖNETMELİĞİ, 29Aralık 2011.
4-Beslenme Bilgi Sistemleri (BEBIS 7.2).
5- EFSA Scientific Opinion. 2009;7(9):1215, 2010;8(10):1740; 2009;7(9):1228. European Commission Regulation (EU) No: 432/2012 of 16/05/2012


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