Faba bean flour
- Plant name:
- Vicia faba (ook wel: tuinboon, paardenboon, veldboon)
- Excellent source of amino acids and energy
- Gluten-free source of proteins and carbohydrates
Faba bean flour contains a high proportion of proteins and carbohydrates, making it an excellent source of amino acids and energy. It is being produced by dry grinding shelled and cleaned faba beans. The result is a creamy- to yellow coloured flour with the characteristic flavour and aroma of faba beans.
Faba bean flour can be used in various applications as a gluten-free source of proteins and carbohydrates in food and animal feed.
|Shelf life||12 months|