Crushed Fava Beans (Foul Medammes)
1. Names
Arabic: الفول المدشوش (Foul Medammes), الفول المطحون (Ground Fava Beans)
English: Crushed fava beans, Mashed broad beans
2. Botanical Description
Origin: Same as regular fava beans (Vicia faba)
Form: Dried fava beans that have been partially crushed or coarsely ground
Color: Yellowish-brown
Texture: Coarser compared to fine fava bean flour
3. Varieties
By grinding level:
Coarse (for falafel)
Medium (for soups)
Fine (for besara soup)
By bean type:
Whole crushed beans (with skin)
Peeled crushed beans
4. Health Benefits
Plant protein source: (25-30%) contains all essential amino acids
High in fiber: 26% improves digestion and regulates blood sugar
Iron-rich: 6.7mg per 100g (37% of daily requirement)
Lowers cholesterol: Thanks to lecithin content
Gluten-free: Suitable for celiac patients
5. Medicinal Uses
Anemia treatment: Rich in iron and copper
Nutritional supplement: For patients and elderly
Blood pressure regulation: Contains potassium and magnesium
Traditional medicine: Used as poultices for joint inflammation
6. Cultivation Methods (as raw material)
Climate: Ideal between 15-22°C
Soil: Clayey, rich in organic matter
Seeding rate: 50-60 kg/acre
Irrigation: Every 10-12 days in summer
Harvest: When pods turn yellow (after 160-180 days)
7. Used Parts
Dried beans: After crushing or partial grinding
Therapeutic dose: 50-100g daily
8. Active Compounds
Proteins: Vicin and convicin
Carbohydrates: 58% (complex slow-digesting)
Vitamins: B1, B6, folic acid
Minerals: Iron, zinc, manganese
Fats: Only 2% (mostly unsaturated)
Export details to all parts of the world
Crushed Fava Beans for export
Drying: Natural sun drying and
industrial drying
Packaging: Bags
Package Weight: 20 kg
Container: 20-foot container
Sorting and Packing: Automate
