Legumes: color variety for creative cooking

Product overview

Legumes that were once considered "poor people's food" are very trendy once again. The times of boring stews are over: peas, lentils and beans have re-entered our modern cuisines with many extraordinary, regional as well as Oriental or Asian recipes.

Legumes are valuable sources of protein, rich in easy digestible starch, dietary fibers, minerals such as potassium, magnesium, and iron as well as B vitamins. For that reason they are indispensable for the vegetarian and vegan kitchen. Especially their high protein content - legumes have the highest protein concentration of all vegetables - makes legumes an ideal alternative to meat.

In combination with cereals such as rice, corn or millet, legumes can substitute animal protein very well. Eating legumes in combination with cereals creates a high biological value, because the amino acid composition of these foods has positive effects for the protein build-up of our bodies.

Beans

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