Broad Beans are mainly consumed in Southern Europe and South East Asia where they are roasted for use as snack food. Broad Beans are a good source of carbohydrate and protein while containing a low amount of fats. Starch is the principal carbohydrate component. The crude protein content of Broad Beans ranges from 24 to 31 per cent.

Broad Beans meet all adult human requirements for essential amino acids except methionine and tryptophan. They also provide the recommended daily allowance of all essential minerals, except calcium. They are highly digestible and have a metabolisable energy for pigs, poultry and ruminants similar to those of lupins, peas and soybean meal.