Legumes

The nutritional content of the mature legumes is different to the nutritional content of the dried legumes. 

The dried legumes are the ‘seeds ‘ of the plants and therefore are nutritionally dense.  Legumes are high in fibre, low saturated fat source of complex carbohydrates and good quality protein.  Regular consumption appears to have a protective effect against cardiovascular disease and some cancers.  In order to gain the full protein benefit of the legume, it should be cooked and eaten with a grain (preferable wholegrain).

Peanuts, contrary to popular belief, actually belong to the legume family, along with beans and peas. Legumes provide the best source of concentrated protein in the plant kingdom.

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