The legacy of legumes
Legumes are the rich sources of proteins and complex carbohydrates. They are edible seeds that are fashioned in a pod and they are also low in fat, and the fats they do have are good for health.
Among the calories found in legumes, proteins comprise up to 22 percent. They also include most of the essential amino acids (AA), but are low in one amino acid – methionine, which is found in grains.
The proteins include many enzymes which are made of thousands of sequenced, precisely crafted amino acids. One of these proteins is a starch blocker and this enzyme will block the absorption of the abundant complex carbohydrates (calories) found in beans. If the person eating these beans needs additional calories, however, their pancreas and bowel release products that will digest the starch blocker, making available the needed amount of calories.
Legumes are also very good sources of most vitamins, minerals and fiber. But they do not have high concentrations of vitamin C or calcium. They can retain most of its nutrients even after being cooked as long as 75 minutes.
Soy beans are the largest legume crop in the world. The beans and their by-products are used for meat substitute, baby formula, flour, tofu, cooking oil, and on and on.