Legumes have been highly cultivated by different cultures throughout the history of mankind. Beans, peas, chickpeas, lentils, beans or beans … all of them are a source of especially recommended nutrients in our Mediterranean diet, fundamental ingredients of our recipes as well as renowned regional dishes, famous Asturian fabada, cooked Madrid And Galician, lentil soup, beans with quail, etc. These are very versatile products that can be prepared in many different ways.
CHARACTERISTICS OF LEGUME SECTOR
All of them are quite similar in their composition of nutrients, being considered healthy and nutritional foods highly recommended taking into account their composition in proteins (equal weights provide more protein than meat or fish), carbohydrates, lipids, fiber , Minerals and vitamins. Some are consumed in green, taking advantage of not only the soft grain, but the softer part of the pod (beans, biscuits, green beans) and others are dried, stripped from the pod and sheltered from moisture, As a reserve food until consumed once rehydrated (legumes) or cooked and presented in canned, usually in glass jars.
SUBSECTORS OF THE CATEGORY
QUALITY FOODS BADGETS
KNOW HERE ALL QUALITY DISTINCTIVES OF LEGUMES AT EUROPEAN AND REGIONAL LEVELS