Description
FERM FOOD’s Fermented Faba Beans can be used in various foods where a plant protein or a prolonged shelf-life is desired.
This product is made from Faba Beans fermented with a mix of natural lactic acid bacteria.
The carefully selected microorganisms contribute to a reduced content of unwanted compounds such as lectine, vicin and covicin. As a result, Fermented Faba Beans can be used directly in foods in various recipes without further processing.
Shelf-life: Fermented Faba Beans increase the shelf-life of foods without adding other preservatives.
Plant protein: Fermented Faba Beans have a high protein content.
Fermented Faba Beans are naturally rich in protein, dietary fibre, healthy fats, vitamins, and minerals like calcium, magnesium, iron, and zinc.
However, when digesting Faba Beans, minerals can be bound by phytic acid, hindering their absorption. During lactic acid fermentation, phytic acid breaks down, resulting in fewer minerals being bound as phytate. Consequently, fermented Faba Beans contribute even more effectively to a healthy diet and efficient digestion than unfermented Faba Beans.
