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Legumes

Legumes have been part of the human diet for thousands of years. With their multiple health benefits, they deserve a central role in contemporary cuisine as well. The seed-bearing pod of legumes makes them distinguishable from other plant families. The oilseeds, such as soybeans and peanuts, are categorized separately from the grain legumes or beans, such as pinto, kidney, lima, cowpeas, fava, chickpeas (garbanzo beans), lentils, and dry peas. Scientific research linking grain legume consumption to positive health, nutrition, and longevity outcomes continues to emerge.

Health Benefits

Legumes are often cited for their ability to reduce the risk of heart disease, relieve constipation, improve gastrointestinal integrity, and stabilize blood sugar. Many dietary recommendation frameworks such as the Dietary Guidelines for Americans, 2010; MyPlate; DASH (Dietary Approaches ...

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