legumes

cicerchie

What are? The grass peas are the seeds of Lathyrus sativus , a herbaceous plant belonging to the Fabaceae (legume) family . The grass peas are fairly common foods throughout the Asian continent and in the western portion of the African one, where they are widely cultivated for both human and forage consumption

Cook Legumes

Cooking legumes requires some special precautions which, if neglected, can compromise the nutritional integrity and the organoleptic and gustatory quality of the dish; it is a delicate cooking, to be carried out in abundant water, with a low flame, prolonged over time and subordinating to some equally important preparation steps

Edamame - Immature Soy Beans: Nutritional Properties and How to Cook them by R.Borgacci

What are What are edamame? Edamame is the Japanese name for boiled soybean pods. More precisely, they are whole fruits, therefore still closed, containing the slightly immature green seeds of the herbaceous plant belonging to the Fabaceae Family, Genus Glycine and species max . Like all legumes, soy is also classified in the IV fundamental group of foods

falafel

Generality Falafels are foods of vegetable origin; in short, these are beans or chickpea balls or minced raw beans, spicy, salted, breaded and fried. The falafel have middle-eastern origins but are progressively reaching all the western nations, where they are very successful among vegan and vegetarian consumers, who consume them instead of meat

Azuki beans

What are Azuki beans (also called aduki or adzuki ) are the seeds of the Vigna angularis plant. The name "azuki" is a transliteration of the original Japanese word ア ズ キ, but there is also a noun naturalized by the Chinese called "shōzu" (or "small bean", since "big bean" means soy). In Ch

White Beans - Cannellini Beans

Generality What are white beans? White beans is another way to call cannellini beans; it is therefore a botanical variety of the great species of beans ( Phaseolus vulgaris ). Cannellini beans are not the only type of light bean cultivated by man; even those from Spain and some types of soy have the same shade

Chickpea flour

Chickpeas Chickpeas are the seeds of a herbaceous plant belonging to the Fabaceae family, Genus Cicer, Species arietinum (Binomial nomencaltura Cicer arietinum L.). The chickpea plant is different in different botanical varieties, which produce seeds of different shapes, sizes and colors. In Italy, the most famous and consumed variety is the so-called "European" variety

Bean flour

Fava beans Broad beans are the seeds of herbaceous plants belonging to the Fabaceae (or Leguminose ) family, Genus Vicia , Species faba ; the binomial nomenclature of the broad bean is Vicia faba . The beans are enclosed within a pod, or the "proper" fruit of the plant; in Tuscan dialect, broad beans are better known as "pods", but this assimilation has no botanical foundations and is rather the result of a mere simplification

Lentil flour

Lentils Lentils are the seeds of plants belonging to the Fabaceae family (Leguminosae), Genus Lens , Specie culinaris ; therefore, its binomial nomenclature is Lens culinaris Medik. There are many types of lentils, distinguishable by differences in morphology and pigmentation; the most famous are the brown, the red (also decorticated), the green, the blonde and the rose

Lupini flour

Lupini Lupins (or white lupins) are the fruits of an annual herbaceous plant, belonging to the Fabaceae family (Leguminosae), Genus Lupinus , Species albus . The binomial nomenclature of the lupine is Lupinus albus . The lupine plant is about a meter high, with important roots and typically colonized by a symbiotic bacterial flora, able to optimize the absorption of nitrogen from the soil

Bean Flour

Generality Beans, intended as foods, are the seeds produced by some annual herbaceous plants, belonging to the Fabaceae family (Leguminosae). The binomial nomenclature of the bean plant is Phaseolus vulgaris ; to tell the truth, however, with the term beans you could indicate many more Species, belonging also to different Genres and Sub Genres; let's see why

Soy flour

Generality The "common" soy (in American soybean , in English soya bean ) is an annual herbaceous plant belonging to the family of Fabaceae (Leguminosae), Genus Glycine , Species max ; the binomial nomenclature of soy is Glycine max . Soy is of Asian origin, more precisely from the eastern side

Chickpea Farinata

Generality The chickpea farinata (or fainà, in Genoese) is a typical Italian food, particularly from the Liguria region. However, it is also widespread in other places, often limited to provinces or municipalities in regions that are sometimes very distant from one another; some examples are: Nice, the Livorno and the Pisan of Tuscany, the Alexandrian of Piedmont, the Sassari of Sardinia and the Ferrara of Emilia Romagna.

Legumes: functions, benefits and nutritional properties

Legumes: what they are and how they are eaten Legumes (legumes, Fabaceae or Papilionaceae ) are foods of vegetable origin; more precisely, they are seeds enclosed in a pod ; they belong to the order of the Fabales , so it is neither cereal nor berries or other vegetables. The most well-known legumes are: beans, peas, broad beans, chickpeas, lentils, soy, lupins, peanuts, grass peas, caiani and carob

Hummus

What is Hummus? Hummus is a culinary preparation typical of the Middle East. Hummus is an Arabic noun found in the vocabulary of many countries (albeit with different pronunciations and accents) which, in their culinary tradition, include this dense accompanying sauce based on legumes (throughout the Middle East

Do Legumes Make You Fat?

Introduction Many supporters of so-called "modern diets", which tend to be low in carbohydrates, believe that legumes are harmful to health. Not only that, in the list of "to avoid" foods, cereals, pseudocereals, some tubers or roots (potatoes, American potatoes, tapioca, etc.) and their derivatives (flours, isolated starch, etc

Red Lentils by R.Borgacci

What are What are red lentils? Red lentils are edible seeds that belong to the IV fundamental group of foods. Rich in starch and fiber, these foods also contribute to providing significant levels of specific vitamins and minerals, as well as antioxidants and lecithins. Red lentils are a variety of lentils

Pasta and beans

Generality Pasta and beans is one of the most traditional Italian dishes par excellence. This dish, in addition to being extremely widespread in almost all regions of the Bel Paese (of which each preserves one or more specific recipes), is similar to many international recipes, which combine the combination of cereals, legumes and vegetables

Legume protein

Legumes Legumes, also called legumes, Fabaceae or Papilionaceae , are flowering plants of the Fabales order; legumes produce a fruit called pod of which the seeds enclosed inside are mainly edible. These are legumes: beans, peas, fava beans, chickpeas, lentils, soy, lupins, peanuts, grass peas, caiani, carob etc

Roveja by R.Borgacci

What's this What is roveja? Roveja is the name of a specific type of pea. The term peas refers to fruits (pods and seeds) or plants of the Fabaceae family (legumes), Genus Pisum , sativum species and subspecies sativum . The roveja, also called robiglio or pea of ​​the fields, is a more precisely defined variety avense (variety). Ro

Jackdaws

What are Jackdaws? The jackdaws, otherwise known as " peas ", are composed of the pod and the seeds of a pea variety called macrocarpon ; these are edible legumes belonging to the Fabaceae family, Genus Pisum, whose complete Latin name (Genus, Species and Variety) corresponds to Pisum Sativum macrocarpon

Tempeh

Tempeh is a derivative of soy; it is a fermented food that, due to its appearance and perhaps also to the good protein content, is also called soya meat . The tempeh is native to Southeast Asia and is produced by fermenting the seeds of yellow soybeans ; like tofu, tempeh is also more digestible than soya itself and it seems that the fermentation process does not adversely affect the nutritional content of the legume

Tofu and Miso

Tofu and miso are food products derived from the seeds of Glycine max , a leguminous plant commonly known as soy. Tofu The first literary traces that describe the soy plantations (known as ta-tou or big bean) date back to around 3, 000 BC; the tofu appeared only 3000 years later (around the year 0), thanks to the technical and alimentary ingenuity of a Chinese monk-alchemist: Li An

Soy yogurt

What is Soy Yogurt Soy yogurt is a food based on soy milk, therefore an alternative to the homonymous derivative of animal milk; it is defined as "alternative" because, at the level of world consumption, the vast majority of populations prefer traditional yogurt, while only (so to speak!) the Chinese prefers soy yogurt1

Chickpeas and chickpea flour

Introduction Chickpeas are the seeds of Cicer arietinum , a herbaceous plant belonging to the fabaceae or leguminosae family. It is therefore a matter of legumes, whose food use is only possible after drying. The chickpea plants are particularly cultivated in Umbria, Lazio, Tuscany and especially in Liguria (remember the typical local specialty based on chickpea flour: farinata); however, all chickpea plants are grown in most Mediterranean regions

Green beans

Introduction Multiple common names attributed to green beans: croissants, tegoline and mangiatutto beans are just some nicknames, which take on a different terminological nuance based on the dialects of the various regions. Despite being legumes, the green beans would have all the characteristics to be considered "simple" vegetables: unlike, in fact, peas, beans, fava beans, chickpeas etc

beans

Beans in history A basic food of the ancient populations of the New World together with corn, the bean was imported into the European countries by the Conquistadores , following the discovery of the Americas. The bean plant, Phaseolus vulgaris , is therefore native to Central America and Mexico; in those years, in Europe there were already some species of beans (genus Vigna ), of African origin though

Beans in brief, summarized on the properties of the Beans

Scroll down the page to read the summary table on beans. Beans: origin and import The bean plant was imported into Europe by the Conquistadores. The genus Vigna dei fagioli - cultivated in those years in European countries - was soon supplanted by the Phaseolus genus, more profitable and easier to grow Beans: variety More than 500 varieties of beans are estimated

Broad beans in brief, Summary on the properties of beans

Scroll down the page to read the summary table on the beans Broad beans: anciently Role as a protagonist as the food of the poor par excellence, given their low cost and easy availability Broad beans: origin The broad bean plant is native to Asia Minor Broad beans: reason for cultivation For centuries the broad bean plant has been widely cultivated for human and animal nutrition (forage) Fave: botanical analysis Botanical name: Vicia faba L

Fava beans

Fave in history It is said that - among the legumes - the beans are the least caloric in absolute; as for lentils and beans, even broad beans have acquired a leading role in ancient times as the food of the poor par excellence, given their low cost and simple availability. The broad bean plant is native to Asia Minor and has been widely cultivated for human and animal food (forage) for centuries

Lentils in brief, Summary on the properties of lentils

Scroll down the page to read the summary table on lentils. Lentils: general description Lentils are consumed since prehistoric times, and have always been considered the meat of the poor Lentils were among the first legumes to be exploited in the food sector The use of these lenses is also mentioned in the Bible Lentils: origin of the name The term lentil derives from the particular lens shape of the legume itself Lentils and tradition The morphology of the lentils recalls the coins: for this reason it is traditional to consume lentils at New Year, as a wish for wealth and fortune Lentils and c

Lentils

Lentils in history As evidenced by archaeological finds, lentils are consumed since the prehistoric age, and have always been considered the meat of the poor , just like beans and legumes in general. The fossil record shows that lentils have the primacy of being the first - therefore the oldest - legumes exploited in the food industry, so much so that the use of these " lenses" is also mentioned in the Bible; in fact, it is said that Esau gave up his first-born daughter in exchange for a dish of lentils [Genesis, 25

Lupins in brief, Summary on the properties of lupins

Scroll down the page to read the summary table on lupins Lupini: introduction Lupins are highly energetic legumes, entered in the Mediterranean diet at three hundred and sixty degrees Lupini: nomenclature Lupins in Spanish: Altramuz chocho blanco Lupins in German: Wolfsbohne Lupini in English: white lupine Lupins in botany: Lupinus albus Lupins: species of phytotherapeutic importance L

Lupini

Premise Altramuz chocho blanco in Spanish, Wolfsbohne in German, white lupine in English and white lupine in Italian: it is a leguminous botanical known as Lupinus albus L., belonging to the Leguminosa Papilionaceae family, and native to Eastern countries. The genus Lupinus contains over 200 species of suffrutics and perennial herbaceous plants, sometimes annual; among those of greater phytotherapic and food relevance stands L

peas

Introduction It was precisely from the peas that G. Mendel began long and in-depth studies on hybridization and transmission of characters, subsequently formulating the known laws of genetics, still accepted and fully accredited by the world of science. But the importance of peas does not stop only with genetics: these legumes have triumphed in Italian tables, not only for their delicate and sweet taste, but also for their good nutritional supply and therapeutic properties

Lentils for hypertension

It is quite common knowledge that eating legumes in adequate portions can improve the quality of food. Compared to refined cereals (or derivatives), legumes such as: lentils, beans, chickpeas, broad beans, peas, lupins, etc. have a higher nutritional value. For example, they decrease energy intake, improve the glycemic index of the meal, increase fiber intake, provide more minerals and vitamins, and play a protective role against various metabolic disorders

Broad beans and Gastronomy

The beans can be eaten young and tender (like Italy), so picked in mid-spring on indoor plantations in winter, or in mid-late summer in spring sown outdoors. The horse beans are left to ripen completely and are harvested in autumn. The leaf buds of the plant can be eaten raw or cooked similarly to spinach

Lentils in Popular Culture

Lentils are legumes of typically biconvex shape. In English they are called "lentils", while the Latin name is "lens". This etymological root lies precisely in the fact that thanks to their shape they are very similar to an optical lens. In the Jewish tradition of mourning, lentils accompanied by hard-boiled eggs represent a traditional food, as their circular shape symbolizes a person's life cycle (from birth to death)

Types of Lentils and Use in the World

Lentils are plants belonging to the genus Lens and Specie culinaris . They produce edible seeds that, in human nutrition, fall into the legume category (Fabaceae botanical family). Lentils have very interesting nutritional properties, a moderate cost and therefore represent a food of great social and economic importance

World Lentil Production

The lentil plant is relatively tolerant to various types of climate, including the arid one, and is therefore cultivated almost all over the world. The "Food and Agriculture Organization Corporate Statistical Database" (FAOSTAT) reported that the world production of lentils for the calendar year 2013 was 4, 975, 621 tons, mainly from Canada, India and Turkey