A detailed chemical characterization of a typical Apulian legume, the Carpino broad bean, was obtained. Crude proteins, moisture, phosphorus, ash and energy content were evaluated on starting seeds, half-ripening beans and final products. Stable isotope ratios (15N/14N and 13C/12C), major (Ca, Mg, Na and K) and trace metals (Zn, Mo, Mn, Cu, Fe, Cr, Cd, Ni and Co) were also assessed. Moreover, information on a large number of metabolites was obtained by 1H high-resolution magic-angle spinning nuclear magnetic resonance spectroscopy. The data revealed that Carpino broad bean dry seeds supply adequate protein and energy content, 28.1% and 326kcal, respectively, being also a good source of macro- and microelements. In particular, the iron content was 46.0mg/kg: this potentially provides about 33% of the recommended daily allowance by a 100g serving. Moreover, the analyzed samples seem to lack elements considered potentially harmful for health. Practical Applications: The Carpino broad bean is a native faba bean cultivar, traditionally cultivated in small quantities in Gargano (Southern Italy). It is commonly considered a traditional food product with interesting nutritional properties. At present, the Carpino broad bean has still not received an official European label as typical product, but it is a Slow Food presidium, this remarks its considerable socio-cultural, nutritional and environmental values. Even if restricted to a limited geographic area, this typical and appreciable cultivation should be protected from extinction, preserving territory identity and working techniques; therefore, it is essential to explore ways to prove the Carpino broad bean quality and peculiarities, starting from a physicochemical characterization, that has not been presented in detail until now, and that could be a considerable basis for an official valorization of this product, for instance, for the attainment of EU Protected Designation of Origin/Protected Geographical Indication (EU PDO/PGI) labels.
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