teglio cooking

We present the legumes!

23-01-2020

Legumes are a source of different nutrients such as proteins, carbohydrates, fibers, minerals, and vitamins with huge qualities.

For this reason, legumes are foods with great flexibility, usable according to our various dietary needs. A complete portion (130 g of fresh, frozen, or canned legumes or 50 g of dried legumes is a standard portion) can be considered a full protein source such as a second course of animal origin. 

Legumes associated with cereals make up a single balanced dish (such as pasta and chickpeas or pasta and beans), while smaller portions of legumes can be considered as a side dish (for example the cuttlefish and peas dish). Because of their very important function and their taste, legumes are widespread on our tables, in all forms including legume flour thanks to which we can cook first courses, savory snacks or genuine sweets, tasty and also suitable for those who want to eat gluten-free.

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