Nutrition Information Per Serving: 284 calories, 4 g total fat, 0.5 g sat fat, 13 g protein, 50 g carbs, 7 g fiber, 3 g cholesterol, 234 mg sodium (g=grams; mg=milligrams, sat fat=saturated fat, carbs=carbohydrates) Source: Recipe and pboto courtesy of Pulse Canada Caption: Legumes
, which include soybeans, peanuts, green beans, and peas, boost heart health, among other benefits.
There are industries that can take this up, for instance in our product development programme, we are now thinking of processing these underutilised legumes
into consumable items that we can eat and also adding value so that we do not only rely on eating them.
Il est impossible dans ce cas de respecter les prix referentiels[beaucoup plus grand que], souligne le coordinateur des mandataires du marche de gros des fruits et legumes
de Boufarik, M'hamed Charfi.
Most of the legumes
, seeds, and nuts contain thiamine in their outer covering.
There's some evidence a diet high in legumes
decreases LDL (bad) cholesterol.
We suggest reviewing the ingredient list on your pet's food to see whether legumes
and/or potatoes are listed as one of the main ingredients.
She harvested some 20kg of the legume
in her first harvest.
Scientists who study crops explore breeding and cultivation approaches to growing beans, lentils, and other legumes
as field crops in an environmentally sustainable manner.
However, the development of grass-legume mixed pasture is an alternative strategy to improve feed resources availability both in quantity and quality since forage quality and seasonal distribution of dry matter (DM) production of grass-legume mixed sward is higher compared to those grasses or forage legumes
grown in pure-stands.
breeder Dr David Lloyd said: "The project will focus on forage crops that can deliver up to 2.3 tonnes protein per hectare per year, while grain legumes
reach up to 1.3 tonnes/ha."
Many researchers have observed improved grain yields or N uptake by cereal crops grown after legumes
compared with cereal-aftcr-cereal sequences (e.g.
The cereal grains such as wheat, rice, sorghum and maize, and the food legumes
which include a wide variety of beans provide more than 70% of the calories and protein for the majority of poor people in the developing world (Yasin et al., 2014).
The cereal crops tested were maize, sorghum, pearl and finger millet, and legumes
: tepary bean (Phaseolus acutifolias), cowpea (Vigna unguiculata), Bambara nut (Vigna subterranea), groundnut (Arachis hypogaea) and pigeon pea (Cajanus cajan.