Organic legumes are valued for their abundance of valuable nutrients, macronutrients, vitamins, and minerals . This group includes, among others, edible legumes, commonly cultivated for food. Legumes are the second most important source of food for humans after cereals. Their seeds are also used as livestock feed and fertilizer.
Legumes - product list
The group of legumes includes plants such as:
broad bean,
chickpea,
pea,
lentils,
soy,
beans in various varieties
The most commonly used part of the plant is its large seeds, but some are eaten whole as vegetables, such as green beans.
Properties of legumes
Organic legumes are a very good source of plant protein, an essential building block for our bodies . Protein is a particularly important macronutrient for athletes and adolescents. Vegan diets often include legumes as an alternative protein source to meat. Furthermore, the seeds provide carbohydrates and dietary fiber, which support digestive function and regulate blood cholesterol levels.
Organic legumes provide B vitamins and minerals such as calcium, iron, phosphorus, magnesium, and potassium . They have a low glycemic index, meaning they don't cause rapid fluctuations in blood sugar levels. Including legumes in your diet can reduce the risk of heart disease, atherosclerosis, and cancer.
It is worth remembering that these products, even organic legumes such as peas or beans, are difficult to digest , so people with sensitive stomachs and digestive problems should not consume large quantities.
The use of organic legumes
Their primary use is in the kitchen. Beans, lentils, and peas find their place in Polish, Mexican, and Asian dishes alike. They're added to soups, baked beans, burritos, vegetable pâtés, stews, and salads. They're often used in vegan products. Combined with organic pasta and a natural sauce, they create a fantastic, filling dish!
Some require longer soaking before cooking. Cook them until completely soft. Preparation instructions for each product can be found on the product pages.
