This study includes seven faba bean (Vicia faba L.) varieties to identify it using morphological and chemical methods. Morphological identification is carried out by observation through recording a range of morphological characters as reported in the internationally recognized descriptor of the International Union for Protection Of new Varieties (UPOV1994). According to the UPOV guideline could use about nine characteristics such as plant height, anthocyanin coloration, pod attitude and seed black pigmentation of hilum can be used to distinguish between the varieties. The chemical composition analysis showed that the varieties seeds contained average percentage as follows, protein (23.52- 28.92 %), crude fat (1.21- 1.51%), carbohydrate (58.63- 64.47 %) and crude fibers (6.10-8.35%). The crude protein of different varieties were fractionated into five fractions (albumins, globulins, prolamins, glutelins and non soluble proteins) depending upon the solubility in different solvents. The ratio of globulins\ albumins and globulins\prolamins were calculated and results of these ratios can be use to identification of some varieties under study.