Fava is the fruit of the plant Lathyrus, which is dried and, then, crumbled and cooked. Therefore, it is not some type of vegetable but a cooking product.
While, in Greece, fava is the porridge of the boiled and ground sperms of the husked plant Lathyrus, in other countries, it is made either from peas or broad beans.
In our country, the most known fava is the one from Santorini, although it is also cultivated in other islands of Cyclades, in Feneo, Preveza and Erithres of Attica. Turkey is its principal import country.
The nutritional value of fava is overwhelming, since it is a good source of vitamin B1, iron, zinc, phosphorus, potassium, folic acid and magnesium.
In addition, it contains low saturated fat and cholesterol and is a good source of vegetable fibres and proteins. It also helps with the good intestinal function and maintains the levels of sugar and cholesterol in the blood.