Fresh fava beans are usually cooked for about 15 to 20 minutes before they become non-toxic. Fava beans belong to the legume family, wild pea genus. Fava beans are not to be eaten raw. Raw fava beans contain phytoalexins, which may cause severe nausea, vomiting, abdominal pain, diarrhea and other symptoms if eaten raw. Fresh fava beans usually need to be boiled for 15 to 20 minutes, and when the beans are fully cooked, these plant lectins will be destroyed and will not be toxic to the human body. Fava beans are rich in nutrients, per 100g of beans in the carbohydrate content of 11.7g, protein 5.6g, crude fiber 4.2g, also contains vitamins, fat and calcium, potassium, iron, sodium and other minerals. Consumption of fava beans can supplement the body with the required nutrients. However, people who are allergic to fava beans and people with fava bean disease should avoid eating them.