Broad beans (bakla) contain starch and low amounts of sugar, fat and salt. Its fibre content helps to protect against intestine cancer and diabetes. They are also a good source of polyphenolic compounds, with an antioxidant activity that may provide protection against coronary diseases and cancer. Broad beans (bakla) are rich in proteins and provide modest amounts of iron and vitamin B, like thiamin and riboflavine. Thiamin is essential for good health, and its lack causes beriberi. Broad beans (bakla) must not be eaten raw, they need to be cooked in order to denature the toxic haemagglutinins. They are also good sources of potassium, vitamin E and C, betacarotene and quercetin flavonoid.

The broad bean (bakla) has a high nutritious value and a small amount of lipids. It has a high fibre content, along with vitamins and minerals. It contains a high amount of vitamins B3, C, A and B9.

This vegetable have a high nutritious value, as compared with most of the vegetables. It contain a considerable amount of proteins and carbohydrates, whereas it hardly contain lipids. Its content in fibre is high, thus helping to control the levels of cholesterol, preventing constipation cancer of colon. It stands out for its high content of vitamin B3, C, A and B9. The folic acid is helpful to treat some types of anaemia. Among the most important mineral we highlight potassium, magnesium and phosphorus.

The consumption of  broad beans (bakla)  when suffering from gout attack is not recommended. Some people may have a bad reaction against the consumption of  broad beans (bakla); thus is because they do not have a type of enzyme that enables the elimination of the beans toxins. This poisoning is known as favism. B eans have very small amounts of sodium, so they are not bad for blood pressure.