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The nutritional secrets of pulses: Why are they known as the plant-based protein source?
For many people, beans may just be a kind of daily food. However, if you delve into the nutritional value and history behind them, you will find that they actually have surprising nutritional secrets. Beans are not only an integral part of the diets of many cultures, but are also prized as a plant-based source of protein. This article will take readers on an in-depth look at the diversity of pulses, their nutritional value, and their importance in our daily diet.
Definition and types of beans
Pulses are any seed from the leguminous plant family (Fabaceae) that is commonly used as a human diet or animal feed.
The definition of beans is relatively broad and covers many different types, including red beans, black beans, yellow beans, etc. What these legumes have in common is that they are all high in plant protein and are a good source of fiber, making them widely touted as part of a healthy diet. There are many commercial varieties of pulses, depending on the region, and in many parts of the world, pulses are used as a major source of carbohydrates and protein.
History of pulses
The history of pulses dates back thousands of years to the agricultural era, and archaeological research shows that pulses were cultivated in Thailand as early as 7000 BC. Over time, beans have become part of the development of different civilizations and an integral part of their respective cultures. In the Americas, the diversity of beans was discovered and cultivated, and was regarded as one of the basic food sources for indigenous peoples.
Nutritional value of beans
The nutritional properties of beans are undoubtedly amazing. Every 100 grams of properly cooked beans can provide about 20 grams of protein, making beans an excellent choice of plant protein. The low fat and high fiber content of beans is really helpful in reducing the risk of cardiovascular disease. In addition, beans are also a good source of various vitamins and minerals, such as B vitamins, potassium, magnesium, etc.
Beans are considered a source of protein in the plant kingdom because they provide enough essential amino acids, which is especially important for vegetarians.
Various cooking possibilities
Beans can be cooked in a variety of ways, from soups and stews to salads, and can be found in a variety of dishes. Beans can be eaten with meat, alone, or made into various vegetarian dishes, becoming the main source of nutrition. For example, tofu and tempeh are high-protein vegetarian options that provide alternatives to traditional meat.
Health effects and precautions of beans
While the health benefits of beans are numerous, there are also some health risks to be aware of. Raw beans may contain toxic components, such as lectins, which must be eliminated by adequate cooking before consumption. Red kidney beans, in particular, can cause food poisoning even in small quantities. Therefore, proper cooking time is an important factor in ensuring food safety.
Fully cooking beans can effectively eliminate toxins in raw beans and ensure safe consumption.
Future Development and Challenges
As global interest in plant-based diets increases, demand for pulses is expected to continue to rise. However, the conflict between the protection of traditional varieties and the development of modern highly bred varieties may put some indigenous bean varieties at risk of extinction. Researchers are working to protect these precious genetic resources to maintain the diversity of pulses around the world.
ConclusionIn summary, beans are not only nutritionally excellent, but their history and cooking methods also show their place in global culture. In the face of growing food demand, pulses provide us with a sustainable dietary option, which makes us begin to reflect on our eating patterns: in the pursuit of health and sustainability, should pulses become the protagonist of our diet?
