Legumes: A Sustainable Source of Plant Protein
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Thinking about plant power? Consider legumes, which include several kinds of beans, lentils and peas. They provide iron and zinc, and are excellent sources of dietary fiber, folate and potassium.
Grain legumes (pulses)—chickpeas, common beans, field peas and lentils—have up to twice the micronutrients as cereals. They include micronutrients (vitamins and minerals) such as those already mentioned plus copper, magnesium, manganese, nickel and selenium. A deficiency in selenium can lead to diseases that weaken heart muscles and cause breakdown of cartilage. These grain legumes contain 20 to 25% protein, 45 to 50% slowly digestible starch, soluble and insoluble fiber and are low in fat. And since legume crops don’t require nitrogen-based fertilizers, they are a very sustainable crop. Read more at the link:
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