Legumes, as they grow in the field, take in nitrogen from the air to make protein. Legumes are the most important source of vegetable protein. They do not contain all essential amino acids, but in our diet this is achieved if they are cooked or consumed together with cereals, a knowledge that comes from ancient times. Hence, we pair for example legumes with bread, lentils with rigatoni, bean soup (fasolada) with dumplings, the legume salad with bread or paximadi rusks…
Legumes are rediscovered due to a nutritional awareness rebirth and their having a high protein content. In conventional production of legumes there is an emphasis in the use of chemicals, so it is better to choose organically grown legumes.
Protein and fiber content, per 100 gr of legumes
| Protein, grams | Fiber, grams | |
| Green beans with the skin | 23 | 16.8 |
| Chickpeas | 20 | 9.5 |
| Soy | 37 | 12 |
| Lentil | 24 | 10.5 |
| White beans | 22 | 19.2 |
| Kidney beans (kidney) | 21 | 8.3 |
Source: Organic & Wholefoods, Naturally delicious cuisine. Culinaria Konemann
