Legumes
By Legumes we mean the seeds of those legumes in which the edible part for man is the plant's reproductive organ, be it the dry or fresh seed or the immature pod (Beans, Broad Beans, Peas, lentils e Chickpeas) .
Fresh legumes are immature seeds, with a high water content, Dried legumes are an excellent source of protein, in fact they contain more than double that of cereals and more of meats themselves.
The consumption of legumes is generally limited, probably due to the long soaking and cooking times of the same, legumes are considered the "meat of the poor" given their far lower cost than animal meat.
Legumes combined with cereals provide a better protein quality than legumes alone, very common in Italy are dishes such as rice and peas or pasta and beans.
Thanks to lecithin, legumes are excellent cholesterol regulators. Nutritionally it is negative that the consumption of legumes is limited as they are very healthy food.
Legumes have a great energy supply thanks to a high glucose content.
Legumes are rich in fiber and indicated in the diets of people with intestinal diseases
Legumes are rich in calcium and vitamins.
Legumes are a food that could totally replace animal meat, contributing to the preservation of the planet since resources 10 times higher than those needed for the production of legumes are used for the production of meat.