Legumes are a great crop for farmers because of their ability to enrich soil fertility by depositing nitrogen in the soil. In addition to this service to the environment, legumes provide an important source of protein. And when they are cooked and served up with the right spices, they make a delicious meal. Legumes is a class of vegetables that includes beans, peas, and lentils are among the most versatile and nutritious food available. Legumes are low in fat, contain no cholesterol, and are high in potassium, iron and magnesium. Black Bean:
Black beans are a great source of protein and fiber. And they’re low in fat and sodium,. A one cup serving size of black beans has nearly 15 grams of both protein and fiber, which is equivalent to about 2 ounces of chicken. Also known as frijoles Negros, they are popular staples in many Latin American countries, including Brazil, Cuba, the Dominican Republic, Guatemala, and Mexico. Spanish conquistadors introduced black beans to Europe around the 15th Century, and from there, they spread to Asia and Africa. Black beans are usually inexpensive, can be bought either dried or canned, and are easy to store. Not only do rice and beans make a healthy and delicious meal, but they also create something called a complete protein. Lentil:
Lentils come in a wide variety of colors: black, yellow, orange, green, red, and brown. They originated in Central Asia and are used in various cuisines, including Indian, Turkish, and Syrian, among others. One serving or one cup of lentils contains 18 grams of protein and only 1 gram of fat! They have no cholesterol, are low in salt, and are filled with tons of nutrients, including vitamins A, B6, C, K, E, and Riboflavin. Lentil plants play an important role in increasing the amount of nitrogen and other nutrients in the soil during growth. By adding nitrogen to the soil, they provide for other plants and crops and can also help to prevent soil erosion. Chickpea:
Known as a garbanzo or...
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