Tag: Legume varieties

With more than 25% of their composition being protein, lentils are a powerhouse of nutrition and an excellent meat alternative. But not all lentils are created equal. Different varieties, categorized primarily by color, offer unique textures and flavors that are best suited for specific dishes. The three primary types of lentils you will encounter most frequently are brown, green, and red.

Archaeological investigations suggest that horse gram has been consumed as a food source in India since at least 2000 BC. This drought-tolerant legume, also known as kulthi or macrotyloma uniflorum, has long been revered in traditional medicine for its potent healing properties. While various colored varieties exist, their specific health advantages are a common topic of inquiry.

White kidney beans are most commonly known as cannellini beans, particularly in Italian cuisine, where they are a celebrated staple. Renowned for their firm texture and nutty flavor, these beans are a versatile and nutritious addition to many dishes, from rustic soups to refreshing salads.

Did you know that soybeans are one of the few plant-based foods that provide a complete protein, containing all nine essential amino acids? This distinct nutritional profile helps explain the different beans considered soybeans, encompassing both the mature beans used for tofu and the young, green ones enjoyed as edamame.

Chickpeas, also known as garbanzo beans, are a staple in cuisines worldwide, but a lesser-known version is gaining popularity. While both come from the same plant, the primary difference between green chickpeas and chickpeas lies in their maturity at harvest.