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With all the power of Greek nature, giants have an excellent taste and are ideal for delicious, traditional recipes. They have high content of phosphorus, iron, manganese, potassium, magnesium, vitamin B1 but also proteins and edible fibers.
With almost 9 grams of protein and 8 grams of fiber per cooked serving, lentils are slightly higher in protein and fiber than black beans and chickpeas. The folate content present in lentils helps prevent neural tube defects in women, aids in the formation of red blood cells and in maintaining homocysteine levels, which keeps hypertension in check. Adding lentils to soups, casseroles and meat sauces to add extra texture and flavour as well as lower their fat level.
Fine beans are high in manganese, magnesium, potassium, edible fiber and protein. Try to use them to make a delicious velvet bean soup, or a salad.
Wheat is one of the most important cereals because it has a high fiber content and is a rich source of protein. Wheat can be a tasty addition to every recipe, making sweet and savory preparations and traditional recipes.