Definition, use, and examples of the word legume.
For further reading, read The Guardian, “Counting beans: why 2020 should be the year of the legume” by Natalie Parletta: https://www.theguardian.com/lifeandstyle/2020/jan/09/counting-beans-why-2020-should-be-the-year-of-the-legume
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I’m Jenn de la Vega and this is your culinary word of the day.
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Today’s word is legume.
It is spelled… L-E-G-U-M-E
According to ...Encyclopedia Britannica, Legumes are dehiscent fruits that release their seeds by splitting open along two seams, though some, such as peanuts and carobs , do not naturally open. The fruits come in a variety of sizes and shapes; many, however, are long and narrow and bear their seeds in a single line.
The United Nations' Food and Agriculture Organization (FAO) defines pulses as legume crops harvested solely for the dry seed. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are seeds that are mainly grown for oil extraction (oilseeds like soybeans and peanuts).
The UN FAO recognizes 11 types of pulses:
You can find it in The Boston Globe, "Agriculture’s Extremely Tiny Saviors."
Kat McGowan writes,
“Inside the roots of legume plants like beans and peas, resident microbes suck nitrogen gas out of the air and convert it into a form plants can actually use. In return, plants feed those “nitrogen-fixing” bacteria with sugar.”
Doctor Jane Higdon of Oregon State University’s Linus Pauling Institute says, “Legumes are inexpensive, nutrient-dense sources of protein that can be substituted for dietary animal protein.
While sources of animal protein are often rich in saturated fats, the small quantities of fats in legumes are mostly unsaturated fats. Legumes are also good sources of several essential minerals, rich in dietary fiber (both soluble fiber and resistant starch), and considered to be low-glycemic index foods.
“Two billion people around the world are suffering from protein and micronutrient deficiencies. The results of a new study by the International Crop Research Institute for the Semi-Arid Tropics (ICRISAT) may be able to significantly reduce those deficiencies, through a combination of millets and legumes that creates a highly digestible, complete protein that is packed with nutrients.
Combined, the two create a powerful nutri-basket. With high levels of complete protein, high protein digestibility, and high levels of micronutrients, small and large food companies alike may use this combination to develop products that can significantly reduce malnutrition, the study reports.”
For further reading, vist the Guardian,
“Counting beans: why 2020 should be the year of the legume” by Natalie Parletta
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I’m Jenn de la Vega and this has been your culinary word of the day.
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Next time on Culinary Word of the day, we get organized.
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