Legumes

Legumes are among the most nutritious foods. They contein a lot of protein, and some can replace meat in our diet.

Pulses are the vegetable category where belong beans, lentils, Louvi, chickpea, soybean, and more. The pulses have a different color, shape, size and can be eaten green with the wrist after excision from the plant.

Legumes are rich in protein, potassium, folic acid, iron and magnesium. It is low in fat. It is rich in phytochemicals that help prevent chronic diseases such as heart disease, diabetes and cancer.

The beans contain fiber that is not absorbed in the intestine. Facilitate the transfer of the contents of the intestines and fight constipation. Dietary fiber helps reduce blood cholesterol which protects the heart.

Soy is a unique form of pulses because the characteristics of the meat. Additionally it contains isoflavones, substances that may reduce cancer risk.

Peanuts are legumes. Contain fat, but the species is in monounsaturated fats that are among the most wholesome available. Peanuts when consumed in moderation is beneficial. The problem is that often consumed large quantities and added during the processing of salt hurts.

Pulses can be used in many ways, in soups, stews dishes, salads, mashed potatoes and more. When purchased it is preferable to have approximately the same size. ‘So the cook will be uniform.

Before cooking the beans thoroughly washed, cleaned because it may contain small stones, or some other fiber fruits are not good and should be removed. Several legumes, like beans, broad beans, the chickpea, the Louvi, need soaking before cooking. That is good to put in water overnight before cooking. Canned beans are also another good choice.

Tags: legumes