Say yes to the vegetables!

• April 30, 2024

Legumes are rich in protein, micronutrients, amino acids and vitamins, while being low in fat and help control cholesterol and manage chronic diseases such as diabetes.

Some people often confuse them with legumes. In general, Mexicans understand legumes as the different grains: chickpeas, beans, lentils, alverjon and beans.

However, the botanical classification refers to the entire plant as a legume, and to the legumes as the seeds that grow in the legume plants.

The bean is particularly important, in fact, it is considered the king of legumes for the amount of varieties that exist.

The National Commission for the Knowledge and Use of Biodiversity (Conabio) notes that there are 70 different types of beans. But most important, is the amount of nutrients that contributes to the Mexican's diet.

Unfortunately, said María del Rocío Fernández Suárez, in charge of the University Food Program (PUAL) of the UNAM, today, in the large cities of the Mexican Republic it is consumed only as a garnish.

Ideally, it should be eaten as a main dish several times a week, as is done in the province.

The researcher said that 30 years ago, each Mexican consumed on average 22 kilograms of pulses a year; at present the intake has decreased to approximately nine kilos per person per year.

"It is unfortunate because the consumption of these foods in the context of a balanced diet, would be essential to counteract overweight and obesity.

Legumes and cereals were the first plants grown by humans. In some writings such as the Bible, vegetables are mentioned in the diet of the Jewish people, which reflects that they have been present in the Mediterranean diet since memorable times. Because of its high value, the UN declared 2016 as the International Year of Legumes.

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