Category legumes

Scroll down the page to read the summary table on lentils. Lentils: general description Lentils are consumed since prehistoric times, and have always been considered the meat of the poor Lentils were among the first legumes to be exploited in the food sector The use of these lenses is also mentioned in the Bible Lentils: origin of the name The term lentil derives from the particular lens shape of the legume itself Lentils and tradition The morphology of the lentils recalls the coins: for this reason it is traditional to consume lentils at New Year, as a wish for wealth and fortune Lentils and c

Lentils in history As evidenced by archaeological finds, lentils are consumed since the prehistoric age, and have always been considered the meat of the poor , just like beans and legumes in general. The fossil record shows that lentils have the primacy of being the first - therefore the oldest - legumes exploited in the food industry, so much so that the use of these " lenses" is also mentioned in the Bible; in fact, it is said that Esau gave up his first-born daughter in exchange for a dish of lentils [Genesis, 25

Scroll down the page to read the summary table on lupins Lupini: introduction Lupins are highly energetic legumes, entered in the Mediterranean diet at three hundred and sixty degrees Lupini: nomenclature Lupins in Spanish: Altramuz chocho blanco Lupins in German: Wolfsbohne Lupini in English: white lupine Lupins in botany: Lupinus albus Lupins: species of phytotherapeutic importance L

Premise Altramuz chocho blanco in Spanish, Wolfsbohne in German, white lupine in English and white lupine in Italian: it is a leguminous botanical known as Lupinus albus L., belonging to the Leguminosa Papilionaceae family, and native to Eastern countries. The genus Lupinus contains over 200 species of suffrutics and perennial herbaceous plants, sometimes annual; among those of greater phytotherapic and food relevance stands L

Introduction It was precisely from the peas that G. Mendel began long and in-depth studies on hybridization and transmission of characters, subsequently formulating the known laws of genetics, still accepted and fully accredited by the world of science. But the importance of peas does not stop only with genetics: these legumes have triumphed in Italian tables, not only for their delicate and sweet taste, but also for their good nutritional supply and therapeutic properties

It is quite common knowledge that eating legumes in adequate portions can improve the quality of food. Compared to refined cereals (or derivatives), legumes such as: lentils, beans, chickpeas, broad beans, peas, lupins, etc. have a higher nutritional value. For example, they decrease energy intake, improve the glycemic index of the meal, increase fiber intake, provide more minerals and vitamins, and play a protective role against various metabolic disorders

The beans can be eaten young and tender (like Italy), so picked in mid-spring on indoor plantations in winter, or in mid-late summer in spring sown outdoors. The horse beans are left to ripen completely and are harvested in autumn. The leaf buds of the plant can be eaten raw or cooked similarly to spinach

Lentils are legumes of typically biconvex shape. In English they are called "lentils", while the Latin name is "lens". This etymological root lies precisely in the fact that thanks to their shape they are very similar to an optical lens. In the Jewish tradition of mourning, lentils accompanied by hard-boiled eggs represent a traditional food, as their circular shape symbolizes a person's life cycle (from birth to death)

Lentils are plants belonging to the genus Lens and Specie culinaris . They produce edible seeds that, in human nutrition, fall into the legume category (Fabaceae botanical family). Lentils have very interesting nutritional properties, a moderate cost and therefore represent a food of great social and economic importance

The lentil plant is relatively tolerant to various types of climate, including the arid one, and is therefore cultivated almost all over the world. The "Food and Agriculture Organization Corporate Statistical Database" (FAOSTAT) reported that the world production of lentils for the calendar year 2013 was 4, 975, 621 tons, mainly from Canada, India and Turkey