Legumes are called the mature, dried fruits of the legumes family and are grown mainly in hot climates. Legumes are directly linked to the evolution of the human species, as they are the richest source of protein than any other cultivable food, which made them valuable and irreplaceable in times when there was no meat in abundance. Thus, combined with carbohydrates such as rice, wheat or pasta, legumes offer inexpensive, nutritious and perfectly balanced diet.
When legumes are dried, their nutrients are increased, they contain beyond the vegetables proteins, the vitamins A and C, as well as, those of group B. Besides vegetable proteins, pulses also contain carbohydrates, which are a source of energy, low fat and salt. Legumes are a rich source of water-soluble fiber (thus helping the bowel function), phosphorus, calcium, iron and natural antioxidants. As a source of antioxidants, legumes protect against various types of cancer, help reduce cholesterol, and are also useful in diabetics, because they have a low glycemic index. Finally they help in slimming, since a cup of pulses contains less than one gram of fat, while stabilizing blood pressure.
Legumes have now been recognized as a powerful foodstuff and are among the macro-biotic foods, that is, what we need to eat often, if we want to live healthy until the old age. For all the above reasons, they are found at the heart of the Mediterranean pyramid of nutrition.
The United Nations recognizing their importance, declared 2016, as the year devoted to the legumes. In the same year, we started our own task of creating delitas foods based on legumes (mung beans, chickpeas, split peas, lentils) and some cereal / pseudo-cereal products (bulgur wheat, quinoa).