Michigan State University Extension
Preserving Food Safely - 01600698


     The  fava bean looks somewhat like  a large,  overgrown
green pea.   Inside,  the pale green, velvety pod is tightly
packed  with  about six to eight beans that  resemble  large
round limas.   As with limas,  the pods are edible only when
they are very young and immature.   As a rule,  the pods are
discarded.   Fava beans,  if available, arrive in spring and
are  out  of  season by early summer.   California  and  New
Jersey produce most of the U.S. crop.                       

     Some  people  are  allergic  to  raw  fava  beans   and
ingestion  of the uncooked favas can result in mild or acute
discomfort  and,  in rare cases,  can induce  a  coma.   The
cooked fava is not toxic.                                   

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