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Legumes — product description at

Legumes are a unique product.

They are tasty, nutritious and extremely beneficial: in legumes there is a lot of fiber, vitamins (A and B), iron, calcium, carbohydrates and almost a quarter of protein (and in some types of legumes — much more).

Legumes are a unique product.

They are tasty, nutritious and extremely beneficial: in legumes there is a lot of fiber, vitamins (A and B), iron, calcium, carbohydrates and almost a quarter of protein (and in some types of legumes — much more).

Legumes were grown both in ancient Rome, and in Greece, and in ancient Egypt (archaeologists find peas, beans and lentils in the tombs of the pharaohs).

However, even today their dishes can be found almost everywhere.

Only here with the names of the confusion: what is considered pea in one country is called beans or beans in another.

Let’s try to figure it out.

Beans (biologists call this plant garden bean) before the discovery of America was perhaps the most popular legume plant in Europe; and they still occupy a very honorable place in the Mediterranean cuisine.

It is understandable: there are a lot of vitamins and protein in them, but there are less sugar that is not digested by the body than in other legumes.

Note: word "beans" they call not only the beans themselves, but also the grain fruits of other cultures (soybeans, mung beans, cocoa beans).

Peas — one of the most nutritious of all cultures known to people. What just do not make peas!

Cook porridge, soup, bake pies, make noodles, stuffing for pancakes, jelly and even pea cheese; in Asia it is fried with salt and spices, and in England pea pudding is popular.

Such a love for peas is quite explicable — it is not only tasty, but also useful: there is almost as much protein in it as in beef, and in addition, many important amino acids and vitamins.

Beans in popularity in the world of cooking is not inferior to peas.

And, like peas, it can be eaten at any stage of ripening: both delicate green pods, and barely formed sweet soft beans, and hard, ripe, which themselves jump out of dried, shriveled pods.

Lentils — the legendary legume plant, which is mentioned in the Old Testament: for a lentil soup, Esau traded his birthright.

Lentils make soups and stews, make garnishes, make bread from lentil flour, add it to crackers, cookies and even chocolates.

Lentils contain a lot of iron and vitamins of the group that are so necessary for a person, and 35 percent of lentil grains are vegetable protein, which is very easily absorbed.

Mash (aka mung dal or mung bean) — small round grains, in which soft, sweetish seeds of golden-yellow color are hidden under a thick dark green or brown peel with a dark speck. Mash is sold whole, peeled or crushed. In India, various dishes are made from it (as are lentil dishes, izkh are called “dal”).

Mash is often called the type of beans, which is not true.

Chickpea— this "pea" sandy yellow, with a slightly pointed tip. In the Arab countries, hummus is made from chickpeas, and the Jews make it a traditional dish, falafel.

Chickpeas are often called chickpeas, However, this is not a type of pea, but a completely independent legume.

Soy It became known in the West only in the 1960s and, I must say, won a bad reputation for itself: being a powerful source of protein, it also contains so-called inhibitors that prevent the absorption of vital amino acids.

It is almost impossible to find raw soybeans on sale, but there are a lot of soy products: flour, sauce, milk and meat, tofu curd and miso paste.

Dipteryx (tonka bean) — tropical tree Dipteryx odorata legumes, growing in North South America (Guyana, Orinoco river region). The name of the tree in most European languages ​​goes back to the word tonka from the Galibi language, which is spoken by the indigenous people of French Guinea.

Egg-shaped dipterix pods contain one sweet and fragrant seed — it is used as a substitute for vanilla, as well as for flavoring tobacco and confectionery products.

From a biological point of view, bean also belongs to peanut (which is traditionally considered to be a nut in cooking).

Beans include beans, peas, lentils, peanuts, soybeans and some other plants. Legumes

This plant of the legume family has many names: chickpeas, chick peas, hummus, bladder.

What is common in peas, beans, lentils, soybeans, Masha and other legumes? The answer is simple: they all ripen in.

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