Legumes consumption on the rise, the recovery of vegetable proteins
The search for a healthy diet brings back i Legumes among the favorite foods of Italians. THE consumption I am growing, attests ISMEA. The Institute of Services for the Agricultural Food Market notes for 2015 an increase in sales in Italy of 2% for canned legumes, 1% for frozen legumes and 0.2% for dried ones. Numbers that mark a reversal of trend and a return to the consumption of an economical and sustainable source of vegetable proteins, as recalled by the FAO, which has elected 2016 as the year of legumes.
The good nutritional profile and the reduced energy intake (50-100 Kcal per 100 grams of cooked product) makes legumes a precious food in the diet. The protein content is significant, even more valuable in combination with cereals (pasta and beans, rice and lentils, for example). Rich in fibre, they help regulate the absorption of sugars and fats, and provide vitamins (group B) and minerals, such as iron, calcium and magnesium.
Equally important is the role of legumes in agriculture. They capture atmospheric nitrogen and fix it in the soil, fertilizing it. It is no coincidence that traditional agricultural techniques involve the cultivation of legumes in rotation with other crops, with the aim of improving yields without chemical fertilizers.
