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The Surprising History of Pulses: Why were they so important in ancient civilizations?
Pulses are considered an important food source in many cultures, and their influence can be traced back to ancient civilizations thousands of years ago. Pulses, as the seeds of leguminous plants, are not only food for humans and animals, but also occupy a place in diets around the world due to their diverse forms and uses.
According to historical records, beans were one of the first plants to be domesticated. The earliest cowpeas (Broad or fava beans) were obtained in Afghanistan and the foothills of the Himalayas, and their cultivation began in Southeast Asia in the seventh century BC, before the emergence of pottery. Various legumes have their own historical significance interpreted in different cultures, making them stand out in society.
Beans were buried in ancient Egyptian tombs, an important testament to their culture and daily life.
Pulses are mentioned in the Iliad, depicting their presence in ancient Greek society. Beans were first recorded in ancient America via Columbus, when Native Americans had already begun to cultivate these crops. This legume culture allowed the common legumes that most people eat today, such as adzuki beans and lime beans, to survive and continue to this day.
Beans are not only food in American culture, but also the basis of the "Three Sisters" cultivation technology formed with corn and pumpkin.
The diversity of legumes is not limited to the Americas. In this century, the Svalbard Global Seed Vault in Norway has archived more than 40,000 legume varieties, demonstrating the importance placed on legume varieties. These efforts help preserve traditional legume varieties and combat threats posed by modern plant breeding.
Agricultural cultivation and production of beans
Beans are a summer crop that require a warm environment to grow. Compared with other crops, legumes have the ability to fix nitrogen, which gives them an advantage in fertilization. The maturity period is generally 55 to 60 days after cultivation. This rapid growth allows farmers to harvest quickly in a volatile environment, providing the protein they need to survive.
According to FAO data, India is the largest producer of dry pulses, followed by Myanmar and Brazil. In Africa, Tanzania is an important country in the production of beans. The continued growth in production also reflects the importance of pulse crops in food security.
Diversity of pulses and their uses
Beans can be used in a variety of cooking methods, such as soups, soups and salads. Their virtually unlimited ways of being used make them an indispensable ingredient in the kitchen. Whether baked beans in the West or steamed tofu in the East, the diversity of legumes makes them cross-culturally appealing.
The nutritional content of green beans is composed of 90% water and 7% carbohydrates, making them a good source of low-calorie food.
However, the safety of beans is also worth noting. Some raw legumes contain harmful toxins such as cardamom dietary fiber and must be boiled to eliminate the effects of these toxins. This reminds us that the cooking process of beans is indispensable, and the smell of raw beans is also covered up by a variety of spices, making it a unique flavor among different cultures.
The role of pulses in contemporary society
In many societies, legumes have been seen as a symbol of poverty, while meat is favored by the wealthier classes. This made beans a class symbol of food. The aversion to traditional beans is also reflected in the customs of various cultures, such as Mexican vanilla, Indian spices and other methods, aiming to reduce the slight discomfort caused by beans after eating.
Despite this, legumes still play an important role in modern diets, becoming the main source of protein for many people. Through the innovation of soy products and their processing methods, people are re-recognizing this neglected nutritional treasure. Can they further become the protagonist of people's daily meals in the future diet?
