Description

Cultures of the legume family are unique: useful, tasty, nutritious, rich in fiber, vitamins (A and B), flavonoids, iron, calcium, carbohydrates, folic acid. They are high in protein, fat and starch. The protein content of legumes exceed meat products, so they can replace them for vegetarians. The protein of legumes in its chemical composition is close to the animal, but it is much easier to digest by the human body.