Leguminous plants are part of the Leguminosae family also known as fabaceous plants. These plants belong to the category of pulses as opposed to green vegetables.
Legumes are plants whose fruits ripen in pods and are often grown for their seeds. These fruits are usually filled with starch and are therefore also eaten in place of starchy foods.
Varieties of leguminous
Dried vegetables are divided into several varieties.
Lentils are leguminous plants that are quite well known in our regions. They have the advantage of being more digestible than other dried vegetables which makes them very appreciated. They are rich in iron, proteins, vitamins and also in antioxidants. They are therefore excellent to slow down aging.
Beans are very popular and are a good source of protein and iron. They are also rich in fiber and therefore very good for improving intestinal transit.
As with lentils, beans can be divided into several categories:
Black beans: source of magnesium
Red beans: source of iron and manganese
White beans: source of iron and folates
Azuki beans (from Japan): source of fiber
The Chickpeas are mostly known as hummus but this is not their only use. They can also be found in stores in dry form (to be soaked in water before cooking) and canned (ready-made).
Chickpeas are rich in protein, fibre, vitamins, calcium and minerals. They are therefore excellent pulses that give a feeling of satiety and lower cholesterol and blood pressure. Due to the presence of vitamin B9, chickpeas are very good for pregnant or breastfeeding women.
Peas contain many nutrients and vitamins that provide many health benefits.
They are rich in antioxidants, they contribute to the renewal of the body's cells and fight against free radicals.
They contain B9 vitamins that contribute to the development of the fetus.
In addition, peas are a source of protein, fibre and minerals.
Soybeans are consumed worldwide but it is often forgotten that it is a leguminous plant. Its popularity is due to the many benefits associated with it.
Rich in protein
Rich in vitamins (A and B)
Rich in potassium, calcium, magnesium and iron
Soybeans give an effect of satiety and help to regulate cholesterol.
Soy is also consumed in the form of sprouts called mung beans or green soybeans. Soy sprouts contain more vitamins (including vitamin C) and protein than their non-germinated counterparts.
The fruit of the peanut is the peanut and is considered both a fruit and a dry vegetable.
Peanuts are a great source of vegetable protein and also contain "good" fats.
In addition, peanuts contain vitamins, minerals and antioxidants.
Broad beans are legumes rich in protein, minerals and vitamins B and E.
They quickly offer a satiety effect and are therefore the friends of slimming diets.
Beans have the advantage that they can be eaten raw in addition to cooked.
Some good reasons to eat leguminous plants
Leguminous are full of nutrients that are good for the body.
They are among others :
rich in B vitamins
rich in calcium and potassium
rich in iron and sodium
low in fat
low glycemic index
rich in zinc and magnesium
rich in fiber and protein
The health benefits of legumes
Leguminous are the big forgotten among vegetables despite their many benefits and advantages.