April 2010 Issue
Loving Legumes for all the Right Reasons: Health, Flavor and Value
From the pinto beans of Mexico to the chick peas of the Middle East, legumes have been an important staple in many cultures for centuries. It’s no wonder, because legumes—a class of vegetables that includes beans, peas and lentils—are as near to a "perfect food" that you can find. A one-half cup portion of legumes, on average, contains at least 20% DV (Daily Value, requirement based on a 2,000 calorie diet) for fiber, folate and manganese; 10% DV for protein, potassium, iron, magnesium and copper; and 6-8% DV for selenium and zinc.
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