“A legume is a plant in the family Fabaceae, or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed, for livestock forage and silage, and as soil-enhancing green manure.”

Source: Wikipedia

Legumes are plants that bear their fruit in pods. A pod is a casing with two halves that hinges open.

Some Legumes are low in fat and high in protein.

Others are BOTH high in fat and high in protein,

which is a good thing!

Examples of legumes are:

Beans

Lentils

Peas

 Peanuts

Sources of some Legumes:

• Adzuki Beans, Black Beans, Black-eyed peas
• Broad Beans/ Fava Beans, Butter Beans, Cannellini Beans
• Chickpeas/ Garbanzo Beans, Edamame, Great Northern Beans
• Italian Beans, Kidney Beans, Lentils, Lima Beans, Mung Beans
• Navy Beans, Pinto Beans, Soy Beans, Black Soy Beans, Soy Nuts
• Split Peas, White Beans…

Legumes are high in nutrients:

• Calcium, Dietary Fibre, Folate, Iron
• Magnesium, Phosphorus, Potassium, Protein
• Riboflavin, Thiamin, Vitamin B6, Zinc

Choose dried legumes which require soaking, whenever possible over canned.

I have been experimenting with Tru Roots Sprouted Beans which speeds up the cooking time when I haven’t been organized enough to plan ahead to soak my legumes! There is always time enough! It’s how we choose to use our time, which is important.

“Sprouting is a technique of traditional cultures that boosts the nutritional profile–increasing vitamins and micronutrients. The process results in pre-digestion of complex proteins, starches and lipids, converting them into simple and essential components that make these beans much easier to digest. We sprout and dehydrate the highest-quality beans and lentils, awakening their flavor and preserving healthful benefits. truRoots low-temperature drying keeps them packed with power.

Lower in sodium and higher in nutrition than canned beans, truRoots Organic Sprouted Bean Trio is a healthy choice.

Versatile, convenient, and quick, TruRoots Organic Sprouted Bean Trio is ready in 15 minutes. Or slowly simmer in a soup or stew. Try it in salads, grain dishes, burritos, casseroles, stuffings or your favorite bean dish.”