Broad beans come in pods, like peas, only bigger. Inside these are several beans in their husks. For some, these husks can make them a little indigestible plus the colour after cooking is not very appealing.
They are a good fibre source when they still have their husks on. Unfortunately there is a lack of information on how much fibre is still available when these have been removed.
For salads remove their husks by dropping the beans into boiling water for 2 minutes. Drain them off and then pinch them out of their husks. Otherwise just boil gently for 4 – 5 minutes and eat the grey beans (!).
Broad beans are low: G.I. scale, fat and carry zero cholesterol. They are high in folate and the minerals iron, magnesium, copper and manganese, with decent levels of zinc too. Broad beans are worth including in the diet regularly, when in season.