legumes

Chickpeas

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.

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YELLOW PEAS

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.

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Soybean

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

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