Dietetic and cooking techniques

Legumes include all beans, such as green beans, cowpeas, kidney beans, black beans, broad beans, flageolet, mung beans, pinto beans, white beans, pigeon peas, and also the lentils, dry peas, chickpeas, soybean and peanuts. Peanuts are the only legume with high fat content.

The iron present in beans is better absorbed by the body if a piece of meat is added to the beans or if vegetables rich in vitamin C or salads dressed with lime juice are consumed at the same meal.

Beans are very healthy foods but the addition of high-fat meats and other high-fat and high-sodium animal-source foods render beans inappropriate for frequent consumption.

To learn more, please refer to the Brazilian Food Guide, available at the SANS Network library or at the Ministry of Health website.

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