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Cooked legumes

Pot legumes are a very valid option when we have not been able to prepare them in a traditional way.

Cooked legumes are rich in protein, with percentages that are around 20 and 25%. The case of soybeans and peanuts is particular, since their protein content is much higher, reaching 38%. They are also rich in carbohydrates (≈ 60%), but above all they stand out for their amount of fiber (between 11 and 25%). The amount of fat is low, with the exception of peanuts and soybeans, which are around 18%.

They are rich in minerals such as iron, copper and phosphorus, as well as in vitamins of group B (B1 or thiamine, B3 or niacin, B6 or pyridoxine) and folic acid.

Benefits

They save cooking time

They offer plant proteins and fiber

They help prevent diseases

They are versatile

Dishes in which you can include canned legumes

Spoon dishes with pot legumes

Canned legume salads

Burgers, snacks and other dishes with canned vegetables