Broad beans are annual or perennial herbaceous plants of the Fabaceae family. They are also called Luohan beans, peas, southern beans, vertical beans, Buddha beans, etc. They are what we eat daily. Broad beans are actually the seeds inside the pod. In essence, there is no difference between broad beans and orchid beans. They are the same food. However, orchid beans are snacks made from broad beans as the main ingredient, rinsed and drained and then fried. Because they are cooked, they can be eaten directly. The texture is relatively similar. The ground is crispy; broad beans are raw and need to be cooked before they can be eaten. They are generally used for stir-frying, porridge, etc.

1. What kind of bean is broad bean?

1. Broad bean is an annual or perennial herbaceous plant of the genus Vicia in the Fabaceae family. It is also called Luohan bean, Hu bean, Southern bean, and vertical bean. Buddha beans, etc., are the third most important winter edible bean crop in the world and one of the oldest edible bean crops cultivated by humans. It plays a very important role in life, not only as a traditional ration, but also as a modern green food and nutritional health food.

2. The broad beans we often call are actually the seeds inside the pods. The pods are thicker in texture. The outside color is green when young. When mature, the skin turns black and there are about 2-4 seeds inside. , oblong, nearly rectangular, concave in the middle, with a hilum at one end, and black in color.

2. The difference between broad beans and orchid beans

1. Orchid beans are snacks made from broad beans as the main ingredient, rinsed and drained and then fried. Because they are cooked, they can be directly Edible; broad beans are raw and need to be cooked before they can be eaten. Essentially, there is no difference, they are the same food. They are called orchid beans because during the frying process, the skin of broad beans opens like the petals of an orchid after being heated, hence the name.

2. When broad beans are eaten fresh, they are generally used for stir-frying, cooking porridge, etc., and have a relatively light taste. When orchid beans are fried and made into orchid beans, the texture is crisper, and the relative calorie and fat content are also lower. Improved, more suitable for people with heavier tastes.