Legumes

The Legume Family

The legume family is very broad and includes numerous species with different colors, shapes, and properties. Consuming legumes is certainly a great habit, as they are rich in proteins (although low in sulfur-containing amino acids: but just combine them with cereals!), rich in soluble fibers (which modulate sugar absorption, giving them a low glycemic index), vitamins, and minerals. The best way to use legumes is to cook them for a long time to maximize the bioavailability of nutrients and deactivate antinutritional factors, or to let them sprout or even ferment (like tempeh).

How to Cook Legumes