HABA (vicia faba)

	H
	HABA
	*vicia faba*

Name
HABA

Scientific Name
vicia faba

HABA

Family: Leguminosas.

Description: Herbaceous, turgid plant, glabra, with axonomorfa root. The stem is tetragonal and can reach a height of up to 80 cm. The leaves are alternating, composed of two to five oval, whole folíolos, mucronados, with estípulas. The flowers are grouped in sésiles clusters. They are of white color with the wings purple. The chalice presents/displays lanceolados triangular and inferior superior teeth. The vegetables are long, fleshy and in the beginning later coriáceas, and contain squashed or angular seeds. This species comes from North Africa. Little it frequents in wild state, is very common his climate culture temperings. It is collected in spring.

Used parts: The cases.

Active Principles: Legumina, vitamins C, PP, B1, To, K, E.

Indications: Diurética, litóntrica.

Its Uso: Decocción, dusts.

Of Interest: The excessive use of habas fresh can cause the well-known disease like favismo, that produces fevers, tremors, delirium, hemolisis and albuminaria. They polen can trigger allergic phenomena. The flour of this species is abundant in prótidos and vitamins, reason why it constitutes a very nutritious food that can be used single or with other flours.

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