Legumes (beans, peas and lentils) are a great source of protein and fibre. They are also low in fat and contain folate and vitamins. They are also a good choice for people with celiac disease because they are gluten free and can be used to replace grains in their diets. They are a significant source of fibre and they have a very low glycemic index, which means that they help to keep the blood sugar steady. This makes them a good choice for diabetics and a wonderful way to maintain energy levels and reduce cravings.
Depending on the variety, legumes are rich in proteins (18-30%), minerals, vitamins and dietary fiber. They are a major source of phosphorus, potassium and iron. They are also a source of vitamins, especially B6 and folic acid, although the latter may be lost during cooking.
Many of the nutrients in legumes are found on the outside of the seed, so they need to be soaked and rinsed before cooking. This is necessary to remove lectins, which can cause gas in some people. The soaking and rinsing also helps to make the beans less starchy, which will aid in digesting them more easily. If you aren’t comfortable soaking dried legumes, then look for canned versions that don’t require any pre-soaking.
Ready-to-eat (RTE) products that are based on legumes and nuts can be a healthy addition to any meal. The use of these foods can also help to prevent allergies and cross-reactions with other foods. To meet these demands, we are continuously improving our coupe legumes, cutters and emulsionneurs, as well as our combined models.