Legumes...

LENTILS, PEAS, BEANS...

It’s a pity, but legumes are TOTALLY out. Short of 200 years ago, there wasn’t a Slovak housewife without the bag of dry legumes. They were used for soups, gruels, etc. – healthy and cheap food for whole family. Then the potatoes came from America and replaced them.

Well-known legumes include beans, lentils, peas, soybeans, garbanzo, etc.

BEANS:

Beans are one of the longest-cultivated plants. They were an important alternative source of protein throughout old and new world history, and still are today.

LENTILS:

With 26% protein, lentils have the third highest level of protein from any plant-based food. They are an important part of the diet in many countries, especially in Nepal and India, which have large vegetarian population.

SOYBEANS:

Soybeans are an important global crop, providing oil and protein. They originated from Asia. The

most common forms of soybeans include soy meal, soy milk, soy flour, tofu and soybean oil.

PEAS:

A pea is an annual plant. It is used as a fresh vegetable, frozen or canned. It is also grown to produce dry peas like split pea.

Split peas are the dried peeled and split seeds of pea. They can be yellow or green.

CHICKPEA or GARBANZO:

Chickpeas are one of the earliest cultivated vegetables. They have a lot of protein. Chickpeas can be cooked and eaten cold in salads, cooked in stews or ground into flour. Garbanzo can be also fermented to make an alcoholic drink similar to sake.

Vegetables, especially legumes, are very healthy, so we should eat them.

amy1417