Peas, beans & Co



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Legumes - Origin and Nutritional Values

Legumes are leguminous crops that grow on plants belonging to the family of Fabaceae. The seeds thrive in single or multiple pods. Legumes are considered very ancient crops. They prefer climatic conditions found in America and Asia. Legumes grow best in soils that are rather nutrient-poor. Legumes can bind the nitrogen present in the air and mostly release it to the soil. In addition to many fibers, legumes boast minerals such as calcium, potassium, and magnesium, as well as vitamins. An example of how good legumes are as a plant-based protein source is dried beans, which contain up to 21 grams of protein per 100 grams of weight. Therefore, the consumption of legumes is particularly recommended for vegetarians and vegans who hardly consume or do not consume any animal protein. You do not have to worry that consuming legumes would make you gain weight: although they have a high nutrient content, their energy density is low. Your body does not utilize almost 30 percent of the calories you consume when eating peas, beans, or lentils.

When comparing the advantages and disadvantages of legumes, the advantages clearly outweigh the disadvantages. Legumes are cost-effective and readily available. They have a high satiety value but are low in fat. Their high content of vitamins and minerals can be compared to a portion of meat. The disadvantage of legumes is their bloating effect (due to hard-to-digest carbohydrates), but on the other hand, the fibers they contain stimulate intestinal activity and can even lower high cholesterol levels. The environmental compatibility of peas, beans, and lentils is an advantage. On the one hand, their cultivation and processing have hardly any negative impact on the climate, and on the other hand, the yield per cultivated area is quite high. You can easily store dried legumes at room temperature. They are available all year round for you to prepare tasty dishes that suit your taste. Legumes generally undergo mechanical cleaning after harvesting, which includes the use of brush machines, among other things. Before further processing, peas, beans, and lentils are sorted again to remove any impurities.

White Beans - Soaking is Essential

There are more than 700 bean varieties, which differ not only in shape but also in color. The spectrum ranges from white to yellow and red to green, brown, and black. What the beans have in common is their positive effect on human health. The high content of water and fiber gives the beans their shimmering appearance. In addition to health-promoting fibers, beans also offer many antioxidants. Together, these ingredients can combat free radicals and thus prevent the development of many diseases. The term "white beans" includes all white and cream-colored beans that have an oval shape. What we know as white beans are actually bean seeds that grow in a thin shell. You can only enjoy these beans when cooked. This means that you should soak the white beans overnight before cooking them for about 1.5 hours. Product examples available here include Müllers Mühle White Beans and Jonas White Beans. You can process these legumes in a variety of ways in the kitchen. They are particularly good in braised and stew dishes. But of course, you can also prepare them as a vegetable side dish, salad ingredient, or puree.

Yellow and Green Peas

There are not quite as many pea varieties as there are bean varieties, but there are still well over 250 varieties to distinguish. As food, there are snow peas and garden peas available. The peas available here are predominantly green or yellow. In general, the larger a pea is, the more productive it is - which is especially relevant for flour production. While green peas are not yet fully ripe, yellow peas are fully ripe. There are some varieties of peas that are edible raw or shortly blanched. Sugar snap peas, which are also harvested in Germany, are an example of this. Dried yellow and green peas, on the other hand, mostly come from Turkey or India. Whole and split dry peas are available in stores. The seed coat of peas is not only very hard but also indigestible. For this reason, dried peas are preferably sold peeled. Since the surface of the peas becomes dull after peeling, they are then polished. During this process, peas may break apart. You can purchase these half split peas cheaper than whole dried peas. While you should definitely soak unpeeled peas overnight before cooking, this is unnecessary for peeled peas. The cooking time is 30-60 minutes. In our online shop, for example, you can order Jonas Green Peas and Jonas Yellow Peas. If you value organic quality, you can purchase Müllers Mühle Organic Peas for your planned pea dish.

Different Kinds of Lentils

Lentils are similar to beans and peas in that there are different varieties (about 70), and all lentils are rich in nutrients. There are quite significant differences in terms of color, size, and cooking time. Teller lentils are the most well-known variety in Germany. Their color is green when freshly harvested, but they are light to medium brown when dried. With a diameter of 6-7 millimeters, they are among the largest lentils. Since they become soft and creamy when cooked, they are excellent for stews and soups. They are also good for making patties and casseroles. Pardina lentils are slightly smaller than Teller lentils, with a diameter of 4-5 millimeters. You can use this variety for salads and soups, among other things. In our shop, you will find Müllers Mühle Pardina Lentils, which are ready to cook in 30 minutes without the need for soaking. Another very popular variety of lentil is red lentils. Since these lentils are peeled, there is no need for soaking. For example, Müllers Mühle Red Lentils only require a cooking time of ten minutes. It is especially suitable to prepare pastes and soups from red lentils.

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