Red, brown and green lentils are slightly different taste, but in the kitchen are used for the same types of dishes, and are similarly prepared. Due to the unique nutritional values - high contain of protein, vitamins and minerals, low fat value and low glycemic index is recommended especially vegetarians, people who take care of their diet and losing weight, pregnant women, diabetics, athletes, stressed and convalescents.
Lentils, like other lentils, has unique health benefits because it is a treasure trove of multiple nutrients. Lentils are a source of easily digestible protein, as well as lowering blood pressure potassium and necessary for pregnant women folic acid.
There are several types of lentils, which in terms of calories and nutrients are slightly different from each other. However the healthiest are lentil sprouts. Compared with the cooked seeds contain more vitamins and minerals.
Chickpeas, also known as an italian lentils, it is a leguminous plant which health benefits have been appreciating in the Mediterranean and Middle East countries for a long time. In Arabic cuisine chickpeas is being used to cook the famous falafels and humus, the spread. In Egypt chickpeas seeds are regarded as aphrodisiac because they act strongly stimulating.
There are two types of chickpeas: desi and kabuli. Seeds of the most often eaten variety, kabuli are large and have a creamy color, while the desi seeds are small and come in many colors: cream, red, black, brown, yellow and green. Each of these types of chickpeas has slightly sweet and delicate taste with a hint of nut.
Yellow peas is used mainly in traditional dishes such as pea soup or Christmas Eve peas with cabbage and mushrooms. It is an excellent source of vegetable protein. We also recommend to soups, stews, as a filling for dumplings, spreads for bread, pates.
In the initial period was an animal feed, then has been appreciated by man and included in our menu. Mainly used in the grown form, until a few centuries ago people convinced to green lentils and served in not fully-grown form. Since then commonly used in such form, has found wide use in the kitchen. Freezing and canning is the basic ways to extend its durability.
Over 1,100 years BC soybeans began to consume by Chinese. Then it appeared in Japan and until the 16th in Europe. Japan, China and Korea consider soya as a sacred plant because of its healthy properties. In every pharmacy it is possible to buy healing products of soya beans. Today, soya is regarded as the health food. A lot of foodstuffs are being manufactured from it.
Soya is often used as a substitute for meat or fish in the dinner dish. It contains a lot of valuable protein, up to 40%. Its amino acid composition is very similar to animal protein. Soya contains many calories, which is being combined with a high fat content - up to 20%. 100 g of dry seed has 385 kcal. However, despite the large amount of fat and calories, soya contains many valuable nutrients