Brown rice vs Broad (Fava) Beans: How Do They Compare?

Although brown rice and broad (fava) beans belong to different food groups, while brown rice belong is a grain, and broad (fava) beans belong to legumes food group, and it’s not that common to compare foods from different groups, people are often interested in these comparisons as well.

That’s why we decided to create an in-depth article that compares brown rice and broad (fava) beans, their nutritional values, similarities, differences, macronutrients, and micronutrients – vitamins and minerals.

Generally speaking, foods from grains and legume food groups are both high in carbs and protein and valuable addition to a plant-based diet.

Now, let’s see how brown rice and broad (fava) beans compare specifically.

Brown rice

Brown rice (Oryza sativa) is a whole-grain rice that is minimally processed, retaining its nutrient-rich bran and germ layers.

It is a good source of carbohydrates, dietary fibers, vitamins, minerals, and antioxidants. It is particularly high in vitamins B3, B1, B6, and B9 and minerals like manganese, magnesium, and phosphorus. The high fiber content of brown rice has been linked to improved digestion, weight management, and lower cholesterol levels.

Brown rice is a staple food in many cultures and is often used as a side dish, in soups and stews, and as an ingredient in salads, sushi, and other dishes. It is also considered a functional food, as it has been shown to positively impact health when consumed regularly as part of a balanced diet.

Brown rice is a gluten-free alternative to wheat-based products, making it a good option for people with gluten sensitivities or celiac disease.

Brown rice is an excellent source of Vitamin B1 (Thiamine), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), and Vitamin B6 (Pyroxidine).

It also contains Vitamin B9 (Folate) in a small amount.

Broad (Fava) Beans

Broad beans, also known as fava beans or faba beans (Vicia faba), are a type of legume native to North Africa and the Middle East.

They are a popular ingredient in many vegan and vegetarian dishes due to their high protein and fiber content, as well as their mild, slightly sweet flavor.

Broad beans are also a good source of several important nutrients, including potassium, iron, and B vitamins.

They can be enjoyed in a variety of dishes, such as broad bean soup, dips such as Bigilla, and salads.

In addition to being a nutritious food, broad beans have been shown to have a number of potential health benefits.

They have been linked to lower cholesterol levels and improved blood sugar control, and may also help to reduce the risk of certain types of cancer.

Broad (Fava) Beans are an excellent source of Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), and Vitamin B9 (Folate).

They also contain a good amount of Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), and Vitamin B6 (Pyroxidine) and some Vitamin K.

Brown rice vs Broad (Fava) Beans Nutrition

Now that we’ve described the origin, taste, and usage of these foods, we can move to the most interesting part – comparing brown rice vs broad (fava) beans.

This comparison will start by comparing the caloric value of brown rice and broad (fava) beans and their macronutrients and then go more in-depth by analyzing their vitamin and mineral content.

Brown rice vs Broad (Fava) Beans Calories

Most calories in raw grains and legumes come from carbs. Peanuts are an exception here, but they are often considered a nut instead of a legume because of their nutritional profile.

Comparing broad (fava) beans vs brown rice for weight loss, broad (fava) beans are slightly lower in calories, with 341 calories per 100 grams, compared to 362 calories per 100 grams of brown rice.

However, both brown rice and broad (fava) beans can and should be a part of a healthy diet, and neither one shouldn’t be avoided if you’re looking to lose weight.

Brown rice vs Broad (Fava) Beans Protein

Legumes and most legume products, including brown rice and broad (fava) beans, are important sources of plant-based protein.

Broad (Fava) Beans offer around 71% more protein than brown rice.

Broad (Fava) Beans have 26.1 grams of protein per 100 grams, while brown rice has 7.5 grams of protein per 100 grams.

Brown rice vs Broad (Fava) Beans Carbs

Counting carbs can be important for some people for different reasons, including blood sugar control, weight management, or athletic performance.

It’s also important for people on a keto diet, so let’s compare the carbs content in brown rice and broad (fava) beans.

The total amount of carbohydrates is around 23% higher in brown rice than in broad (fava) beans. It have 76.2 grams per 100 grams, compared to 58.3 grams in broad (fava) beans.

There’s less sugar in brown rice than in broad (fava) beans, 100% precisely.

One handful of brown rice (28 grams) contains 0 grams of sugar, while the same amount of broad (fava) beans contains 1.6 grams.

Lastly, let’s take a look at the dietary fiber in brown rice and broad (fava) beans.

Dietary fiber keeps the digestive system healthy and helps with weight management by promoting a sense of fullness.

With 7 grams of fiber per portion, broad (fava) beans are a better source of fiber than brown rice which offer 1 grams per portion.

Brown rice vs Broad (Fava) Beans Fats

Like most other grains and legumes, with the exception of lupins and peanuts, brown rice and broad (fava) beans are low in fat.

Fats in brown rice and broad (fava) beans are mostly healthy unsaturated fats. They are naturally cholesterol-free and trans-fat-free.

Total fat in brown rice and broad (fava) beans:

• Brown rice: 2.7 grams per 100 grams
• Broad (Fava) Beans: 1.5 per 100 grams

Speaking of saturated fats, broad (fava) beans are 40% lower in saturated fats.

Broad (Fava) Beans and brown rice contain 0.3 grams and 0.5 grams of saturated fat per 100 grams, respectively.

Brown rice vs Broad (Fava) Beans Vitamins Content

This section will discuss the vitamin content of brown rice and broad (fava) beans.

Vitamins are micronutrients, meaning we need only a small amount. However, they are very important for many processes in our bodies.

Brown rice has a higher amount of vitamin A, vitamin C, vitamin B1 (Thiamine), vitamin B2 (Riboflavin), vitamin B9 (Folate), and vitamin K.

However, broad (fava) beans have a higher amount of vitamin B3 (Niacin), vitamin B5 (Pantothenic acid), and vitamin B6 (Pyroxidine).

Brown rice and broad (fava) beans contain the same amount of vitamin D, vitamin B12 (Cobalamin), and vitamin E.

The following table shows the exact amount of vitamins brown rice and broad (fava) beans contain side by side, so you can easily compare them.

Brown rice vs Broad (Fava) Beans Minerals Content

Minerals are important for our body to function properly. We need only a small amount of minerals, so they are called micronutrients.

Some minerals, like iron, calcium, zinc or, iodine, are relatively hard to get on a plant-based diet, so it’s important to choose your foods thoughtfully. This part of the brown rice and broad (fava) beans comparison focuses on their mineral content.

Brown rice is a better source of calcium, copper, fluoride, iron, magnesium, phosphorus, potassium, selenium, sodium, and zinc than broad (fava) beans.

On the other hand, broad (fava) beans are a higher amount of manganese.

Check out the table below to learn how brown rice and broad (fava) beans compare when it comes to mineral content.

The Final Word

Brown rice and broad (fava) beans are highly nutritious and a great addition to a plant-based diet.

Both brown rice and broad (fava) beans are high in specific vitamins and minerals, and including them in your diet will give you the most benefits they offer.

Antioxidants found in grains and legumes can help to protect cells from damage and may reduce the risk of certain diseases and the effects of aging.

Additionally, the fiber and other nutrients in these foods can support the health of the digestive system and may even help to prevent certain digestive cancers.

Legumes and grains are a versatile food that can be incorporated into any meal of the day, including breakfast, lunch, or dinner. They can be served hot or cold, making them a convenient and tasty addition to a variety of dishes.