Beware of ingredients that are added to legumes

This plate fatten, this not. There are many myths in the world of cooking about what can be eaten and what is not. Sometimes these are false, in other real and sometimes half truths. An example is the vegetables, the basis of many dishes of gastronomy that are sometimes left out in the diet, believing that they will be too caloric.

However, as explained by the Organization of consumers and users, OCU, these dishes are not bad for health because they contain vegetables, but by the amount of ingredients that are added. Many of these menus add blood sausages and other sausages with high levels of fat to these products.


It fattens what you eat more

From OCU it is explained that in fact the legumes do not have such caloric quantity as is commonly thought. For example, a serving of 70 grams of this product would contain about 188 kcal, 0.9 grams of fats of which only 0.2 grams would be saturated. Therefore, they are the extra ingredients the culprits that sometimes it is said that these dishes get fat.

In this sense it is advisable to change the sausages as blood sausages Y sausages, with a high level of fat for vegetables or tubers such as potatoes. In this way the vegetable dishes will be much more beneficial for health and will not contain such caloric quantity as they are habitually presumed.


Advantages of pulses

Besides not getting fat, the vegetables have important Benefits. For example, thanks to its cooking mode: boiled, these foods lose much of their negative components called antinutrients as enzymatic inhibitors that hinder digestion. Some glycosides responsible for fabism and substances that prevent the absorption of minerals are also eliminated.

From the point of view nutritional These are some of the advantages of eating legumes:

- Its content in proteins It is high, although it must be said that there are few essential amino acids in them, such as methionine, cysteine ​​or tryptophan, which the body needs to function properly and is not capable of manufacturing by itself, necessarily having to obtain them from the diet. This can be solved by combining these ingredients with other types of food, such as cereals and tubers, which do.


- They have good levels of starch, a complex carbohydrate very necessary in the diet. It is also one of the foods richest in fiber, both insoluble and soluble.

- Most legumes have little fat and this is usually unsaturated. Only soybeans and peanuts are rich in fats and for this reason are often used to extract oils.

- Although they are not especially rich in vitamins they do contain many minerals, variables according to the cases. They usually have calcium, phosphorus, potassium, magnesium, iodine and iron.

- To increase the absorption of iron of vegetable origin, it is best to combine your intake with foods rich in vitamin C and other organic acids, such as malic or citric acid.

Damián Montero

Video: Quick Vegetable Biryani-Veg Biryani In Pressure Cooker-Pressure Cooker Biryani-Easy Biryani Recipe


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