Legumes,
Legumes, also called beans, come from the Fabaceae family, which includes trees, shrubs and grasses whose fruits grow in pods.
Beans can be broken down into three broad categories: lentils (green, red, black, etc.), beans (white, red, black, fava, etc.) and peas (chickpeas, split peas, etc.). In short, there is something to suit all tastes!
Why are we so keen on reintroducing legumes to the modern diet? Because they’re super good! For you, and for the planet.
Beans are a source of plant protein! They fulfill the same role as animal protein: they are the essential building block of several tissues in the human body (muscles, skin, bone).
*Examples: chickpeas: 19g per 100g / red beans: 22g per 100g.
In addition to being a source of plant protein, the combination of BEANS + GRAINS provides our body with the amino acids necessary for it to function properly.
In our products, we have opted for a blend of chickpeas, flageolet beans, green lentils, or red beans with grains such as wheat or corn.
Beans also help us eat less by making us feel full quickly. So they also help us combat compulsive snacking!
Pretty cool, right?
Last but not least, beans are rich in fiber (up to 25% of their weight)! Fiber helps food move more slowly through the digestive system, allowing the body to absorb more nutrients. Beans also help lower the risk of high cholesterol, high blood pressure and cardiovascular disease, as well as diabetes, obesity and certain types of cancer.
Nitrogen is often a limiting factor for plant growth. Farmers therefore use nitrogen-based fertilizers to enrich soils. But bean plants bind with soil bacteria that capture nitrogen from the air and make it available to the plant. Talk about symbiosis! The bacteria and the bean plants cooperate so that everyone can thrive.
You know what else? Beans are the only plants capable of such teamwork!
Because legumes require less fertilizer, they help reduce greenhouse gases.
When grown in crop rotation, beans reduce the risk of soil erosion and depletion, actually improving soil fertility. So they contribute to agricultural sustainability and the mitigation of global warming at the same time!
Beans are an inexpensive source of plant protein. Overall, they are more affordable and accessible than animal protein, especially in developing countries. They can also be stored for long periods of time without losing any of their nutritional value. Their long shelf life helps to reduce food waste and improve household food security.
