|Vicia faba has been listed as a level-4 vital article in Science. If you can improve it, please do. This article has been rated as B-Class.|
|WikiProject Plants||(Rated B-class, Mid-importance)|
|WikiProject Food and drink||(Rated B-class, Mid-importance)|
|Wikipedia CD Selection|
- 1 MAOI
- 2 "Bean"
- 3 Copyvio
- 4 Fava bean
- 5 Capitalization
- 6 pythagoras
- 7 Pop Culture
- 8 Cooking
- 9 raw pods
- 10 translations?
- 11 health threats?
- 12 The obvious conclusion?
- 13 Culinary uses
- 14 Are fava beans the same as Indian pappadi/papdi, or Indian flat bean?
- 15 Cultivation
- 16 Health issues
- 17 Nutritional Information
- 18 Assessment comment
- 19 Question re occurrence of vicine in other than broad beans
As far as I've read, the problem with broad beans and MAOI's is not just tyramine content, but in fact also a significant content of levo-dopa, which could conceivably also cause the same kind of hypertensive crises, since dopamine is a precursor to norepinephrine. Can anyone confirm this?
The article Cowpea seems to directly contradict the statement here that all pre-Columbian European references to beans are to Vicia. Anybody have any thoughts on this? Pekinensis 17:20, 30 Jan 2005 (UTC)
- Vigna hasn't always been a bean, many of its members were relatively recently moved from the genus Phaseolus. Many Vigna species are most commonly referred to as peas (like the cowpea), and some as beans. This could explain some cofusion, if possible you may want to find out where that reference came from.--nixie 01:02, 31 Jan 2005 (UTC)
I have noticed that parts of the first paragraph have been copied verbatim from the book The Vegetable & Herb Expert by Dr D.G.Hessayon (ISBN 0-903-50546-0).
The part that I noticed was exactly the same was the third paragraph of the introduction. The rest of the introduction is clearly paraphrasing the passage from the book.
I'm new to this and so I'm not sure what needs to be done. It seems a shame to delete manifestly interesting and useful information, but on the other hand it is passing off Dr Hessayon's work as original.
Any suggestions? Moormand
- Please remove the offending information, rephrase it and insert Dr Hessayon's work as a reference. JFW | T@lk 20:51, 6 Feb 2005 (UTC)
- OK, done. Dave 18:36, 7 Feb 2005 (UTC)
Fava bean is an extremely common name for this bean, even if not in Britain. Just google it. I think it is reasonable to move the article to Vicia faba, but to delete all but one use of the term "Fava bean", even to the extent of altering a quote, is really too much. -- WormRunner | Talk 17:15, 20 Mar 2005 (UTC)
- Agreed it was an error to remove it from the quote. But Fava bean isn't much used globally; this page before had a very strong US-POV to the near-complete absence of any world view for a world crop. Other countries (check google for "vicia faba" at e.g. .au, .za, reveals broad bean, faba bean, tic bean as the common names; the last two weren't even mentioned at all (but now added) - MPF 19:05, 20 Mar 2005 (UTC)
I have lived in the American South for over 60 years, and cannot recall anyone's ever using the term fava bean. I did not know what they were until I looked them up herein, and am still not certain if Lima beans are favas. — Preceding unsigned comment added by 2602:306:CF99:1470:C109:64E4:299F:BA97 (talk) 22:03, 10 November 2014 (UTC)
Capitalizing the words Broad Bean, etc. looks very odd--it gives it the appearance of a proper noun. Does anyone object to switching over to a consistent lowercase style instead, as is typical of other biological entries? Scentoni 19:36, 1 May 2005 (UTC)
Broad beans are generally boiled in water where I come from. I always assumed this is the typical way of cooking them. This page gives the impression that using them cooked is only done in Thailand... —The preceding unsigned comment was added by Froggienation (talk • contribs) 20:35, 26 March 2007 (UTC).
I removed the following text and re-worded some of the rest of the Health issues section to cover the material:
- Note: The pods of broad beans are reputed to be toxic when they're not cooked.
I'm assuming this is a (vague and perhaps slightly wrong, with respect to pod versus bean) reference to favism. But if this is in fact something distinct, please provide sources. Kingdon 21:52, 8 July 2007 (UTC)
The fluffy inside surface of the pod is, in my experience, incredibly effective in seeing off warts and verrucas. By taping a piece over my finger each night for a week or so I was able to get rid of not only a wart on the treated finger but also several verrucas which suggests the effect is systemic. My brother had a refractory verruca that had survived repeated liquid nitrogen burnings that cleared up with the broad bean pod approach. Something of a miracle cure. (firstname.lastname@example.org) — Preceding unsigned comment added by 126.96.36.199 (talk) 17:30, 8 January 2014 (UTC)
"(where their name means "open-mouth nut")" That statement is incorrect... it originally is kai-xin-guo, which actually means pistachios... —Preceding unsigned comment added by Abagraba (talk • contribs) 03:57, 27 November 2008 (UTC)
My daughter suffers from Hemoglobin H Disease, AKA Alpha Thallasemia -- we have been told she must avoid fava beans for similar reasons as those with favism. Shouldn't that be listed here, too? —Preceding unsigned comment added by Timhoustontx (talk • contribs) 23:40, 27 June 2009 (UTC)
The obvious conclusion?
* In the 1991 film The Silence of the Lambs, Hannibal Lecter mentions that he once ate the liver of a census taker "with some fava beans and a nice Chianti." This is Lecter's most famous quote. As a psychiatrist, he would know that he had named three of the "forbidden foods" for patients taking MAO inhibitors. The obvious conclusion is left unsaid.
- Apart from being unsourced editorializing, what is "the obvious conclusion"? Ain't obvious to me. 188.8.131.52 (talk) 21:41, 19 August 2009 (UTC)
In Germany, Vicia faba with bacon ("Dicke Bohnen mit Speck") is a traditional and still quite common dish in some regions, like Westphalia and the northern Rhine. -- 184.108.40.206 (talk) 21:40, 20 September 2011 (UTC)
- I'm not sure the arbitrary list of countries and their supposed use of this bean is very informative and it's mostly unreferenced. I could add a UK section stating that boiled broad beans are often eaten with gammon and other cooked ham dishes, but what's the point? I vote for blanking this section, or at least pruning it drastically. --Ef80 (talk) 22:20, 22 March 2012 (UTC)
Are fava beans the same as Indian pappadi/papdi, or Indian flat bean?
There is a flattish green legume widely sold throughout markets in South Asia and the Middle East, often labeled "pappadi". I don't find much on Google searches under this name, although it brings up "papdi" which I'm guessing is the same thing? The latter also refer to "+Indian+Flat+Beans". Are these all the same thing as Fava beans, or related to them? Are they different species? Where is the best place to mention these different terms in the article? Thanks. Benefac (talk) 13:03, 8 February 2014 (UTC)
This section should give the "days to maturity" as is routine for all food-producing garden plants. Is it a 90-day, 120-day, or 180-day plant?
In Health issues we have "Areas of origin of the bean correspond to malarial areas", but by looking at Glucose-6-phosphate dehydrogenase deficiency it's clear that it's the deficiency that corresponds to malarial areas. The bean has been grown everywhere. Kortoso (talk) 21:55, 15 January 2016 (UTC)
I noticed that, but I haven't had a chance to fully check it out. It gave me a funny feeling when I first read it, like 'wut'? Bwtranch (talk) 22:36, 15 January 2016 (UTC)
AlexanderVanLoon Yeah, I suppose that's better...I still don't like it though. That section has given me trouble all along. It needs to be filled out, but I haven't been able to find anything useful to put in there. Bwtranch (talk) 22:47, 4 March 2016 (UTC)
- I'm glad you like it Bwtranch. I agree the nutritional information is still weak, someone should probably rewrite it in prose rather than the bullet list. I just happened to discover this article when I wanted to try a recipe with fava beans and was annoyed by the poor infobox. Unfortunately I don't have time to help with this article further, because I have so much other stuff to do. --AlexanderVanLoon (talk) 09:58, 5 March 2016 (UTC)
The comment(s) below were originally left at several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section., and are posted here for posterity. Following
|Good article, but from my perspective as a F&D users is that it needs more on culinary uses and some refs. -- Warfreak 09:32, 11 June 2007 (UTC) Thank you for this information. I'm performing a bit of research for my mother who read an article about taking two cups of coffee and an amount of fava beans each day which can decrease the effects of Parkinson's disease. 220.127.116.11 (talk) 11:32, 28 June 2011 (UTC) T. Griffin|
Last edited at 11:32, 28 June 2011 (UTC). Substituted at 09:55, 30 April 2016 (UTC)
Question re occurrence of vicine in other than broad beans
Does the offending vicine occur only in fava beans? if not, are there other legumes that may trigger the hemolytic attacks occasioned by deficiency of glucose-6-phosphate dehydrogenase? — Preceding unsigned comment added by 18.104.22.168 (talk) 21:46, 23 June 2016 (UTC)