Introduction

Legumes should be the main course in the daily menu for a balanced intake of protein, unsaturated fats and carbohydrates and yet in many cases are forgotten or relegated to being a starter or accompaniment, that if it is consumed because in many families the rush of everyday life make it a dish that is set aside to be more laborious preparation (having to soak the beans the night before) and because some people does not digest them too well.

Cickpea salad. Photography by Lablascovegmenu. Creative Commons Licence

 

The fact that gas and flatulence occur usually because our gut is not in good condition, if it was, would present no difficulty digestion, so a key question is to take care of our intestines and bacterial flora to keep them in top condition. In the following article, some cooking tips will also help improve the preparation of legumes and its digestibility.

The weekly menu planning is also an important aspect that will help us to include this important food giving variety to our kitchen and also improving the domestic economy as they are cheaper than other foods considering nutrients they provide.

 

Properties

Baked beans have between 7 and 11% protein and a ratio of essential amino acids more complete than in cereals. Together with cereals get the full contribution of amino acids needed by the body. 

They also have fiber, fats and carbohydrates and a source of minerals like calcium, iron, potassium and B vitamins.

In general, legumes help regulate blood sugar, water and other aspects of body metabolism. According to traditional Chinese medicine legumes strengthen the kidneys and the adrenal gland that coordinates the sex functions and body development.

Article written by Shauri.