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Broad bean — Ingredient · Foodgeist
Ingredient
Broad bean
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×6
aromatic×6
mint×4
camphoraceous×4
grassy×4
pungent×4
cooling×3
menthol×3
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“Botrytis fabae and the rust fungus Uromyces fabae were also controlled in vivo, with the whole oils of both chemotypes, as well as pure methyl chavicol and linalol, reducing infection of broad bean leaves significantly.”
methyl chavicol→reduces→infection of broad bean leaves by Botrytis fabae
“Botrytis fabae and the rust fungus Uromyces fabae were also controlled in vivo, with the whole oils of both chemotypes, as well as pure methyl chavicol and linalol, reducing infection of broad bean leaves significantly.”
linalol→reduces→infection of broad bean leaves by Botrytis fabae
“Proximate composition revealed that lentil contained crude protein content 31.12±1.68%, followed by chickpea (22.83±1.07%), broad bean (22.61±1.24%) and kidney beans (20.09±0.52%).”
