Product Review: Bada Bean Bada Boom Crunchy Broadbeans

You know the drill — it’s 3 PM, your stomach begins to rumble, and visions of the vending machine start playing through your head. You’ve sworn off that vending machine…but the bag of baby carrots on your desk just doesn’t cut it. You want a snack that will satisfy the mid-day munchies without sending your blood sugar soaring[1] or pumping you full of unwanted calories. What to choose? Easy — Bada Bean Bada Boom Crunchy Broadbeans, of course!


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In case you haven’t heard, beans are big right now. Beans[3], or legumes, such as pinto beans, black beans and chickpeas, for example, are packed with fiber, protein and a bunch of vitamins and minerals. Broadbeans (aka fava beans) are a proud member of the legume family and are the basis for Bada Bean Bada Boom snacks. The broadbeans are lightly roasted in sunflower oil and then seasoned — you’ll get three flavors in this variety pack, including sriracha, sea salt and mesquite. Each packet contains just 100 calories, 15 grams of carb, 7 grams of protein and 5 grams of fiber — not too shabby for a grab-and-go snack. But don’t stop there: Bada Bean Bada Boom Crunchy Broadbeans are great to throw into a salad (ditch the croutons) or soup. These tasty beans are gluten-free[4], vegan, kosher and non-GMO, as well.

Want to learn more about healthy snacking with diabetes? Read “Smart Snacking With Diabetes,”[5] then check out our Snack & Appetizer recipes[6].

Amy Campbell[7]Amy Campbell, MS, RD, LDN, CDE

A Registered Dietitian and Certified Diabetes Educator at Good Measures, LLC, where she is a CDE manager for a virtual diabetes program. Campbell is the author of Staying Healthy with Diabetes: Nutrition & Meal Planning, a co-author of 16 Myths of a Diabetic Diet, and has written for  publications including Diabetes Self-Management, Diabetes Spectrum, Clinical Diabetes, the Diabetes Research & Wellness Foundation’s newsletter,, and

  1. blood sugar soaring:
  2. sign up for our free newsletter:
  3. Beans:
  4. gluten-free:
  5. “Smart Snacking With Diabetes,”:
  6. Snack & Appetizer recipes:
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Amy Campbell: Amy Campbell is the author of Staying Healthy with Diabetes: Nutrition and Meal Planning and a frequent contributor to Diabetes Self-Management and Diabetes & You. She has co-authored several books, including the The Joslin Guide to Diabetes and the American Diabetes Association’s 16 Myths of a “Diabetic Diet,” for which she received a Will Solimene Award of Excellence in Medical Communication and a National Health Information Award in 2000. Amy also developed menus for Fit Not Fat at Forty Plus and co-authored Eat Carbs, Lose Weight with fitness expert Denise Austin. Amy earned a bachelor’s degree in nutrition from Simmons College and a master’s degree in nutrition education from Boston University. In addition to being a Registered Dietitian, she is a Certified Diabetes Educator and a member of the American Dietetic Association, the American Diabetes Association, and the American Association of Diabetes Educators. Amy was formerly a Diabetes and Nutrition Educator at Joslin Diabetes Center, where she was responsible for the development, implementation, and evaluation of disease management programs, including clinical guideline and educational material development, and the development, testing, and implementation of disease management applications. She is currently the Director of Clinical Education Content Development and Training at Good Measures. Amy has developed and conducted training sessions for various disease and case management programs and is a frequent presenter at disease management events.

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