Recently, peas, beans and lentils have come into vogue again. To a large extent, this is facilitated by the emergence of new technologies that have eliminated the need for prolonged soaking of legumes and accelerated the process of their preparation.
Legumes are known to be inexpensive, highly nutritious, and can be used to make a wide variety of delicious dishes. But that's not all the virtues of peas, beans or lentils. If you want to, for example, lose a couple of pounds of weight and still not subject yourself to a hungry diet, be sure to include legumes in your diet. They contain few calories, but thanks to carbohydrates, they satisfy hunger well.
Essential nutrients
The composition of legumes meets the most stringent requirements that can only be imposed on tasty and healthy products: they are rich in plant proteins, complete in amino acid composition; carbohydrates, minerals and vitamins. For example, 100 g of beans contains 22 g of protein and 54 g of carbohydrates, and 100 g of beans - 6 g and 8 g, respectively. Of minerals, potassium and phosphorus should be isolated first of all, which play an important role in maintaining the vital functions of the body, and from vitamins - group B and vitamin PP. Legumes are also rich in ballast substances, which play a stabilizing role in maintaining a constant blood sugar level. Thanks to the action of ballast substances, the level of cholesterol in the body also decreases.
How to store and cook legumes properly
In a dry, dark and cold place, legumes can be stored for six to nine months. If you soak them beforehand, you will have to cook much less. You should also be aware that salt and acidic foods, such as tomatoes or vinegar, prevent softening and are therefore best added after the dish is ready.
Peas
The most popular of all legumes is peas. It is usually sold as yellow or green peas. The high starch content makes the peas a little dry. It works best for mashed potatoes or thick soups.
Beans
Beans are the largest group of legumes. The varieties included in it are distinguished by a significant variety of shapes and sizes, which in turn also differ in taste and quality. For example, white beans have a mild flavor and tend to be highly boiled. Therefore, a thick soup is most often made from it, adding, depending on taste preferences and imagination, garlic, bacon, tomatoes or other components. Red beans are eaten fried or baked, and often as a filling.
Lentils
Each variety of lentils has its own special color and, above all, size. There are known species that are distinguished by large, medium and small seed sizes. The characteristic lentil smell is given primarily by the shell. And also, the finer the lentils, the tastier they are. As a rule, soup or porridge is made from it.
