“Faba” or “Faba”? Let’s Clear It Up.
If you’ve ever seen both faba beans and fava beans on packaging or menus and wondered which is correct… the truth is, both are right! They’re simply two names for the same incredibly versatile legume: Vicia faba.
This humble bean has been grown and enjoyed for thousands of years, recognised globally for its rich nutrition profile and sustainability.
So, where does the naming difference come from?
Fava: Commonly used in Italian and Spanish – you’ll see “fava beans” in Mediterranean dishes and recipes.
Faba: More widely used in English-speaking science and agriculture. It’s also closer to the botanical name, Vicia faba, which is why we use it at Integra Foods.
At Integra, we proudly use Faba – short, simple and a nod to the science behind what we do. Whether you call them faba beans or fava beans, what really matters is what’s inside.
These beans are naturally rich in plant protein, fibre and iron, and they deliver clean, functional benefits without the allergens or additives found in many other proteins.
One humble bean. Big potential.