Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition онлайн

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The characteristics that make beans and pulses a good food value are health and wellness. It is noteworthy that consumers are increasingly selecting healthy and balanced diets proportionally higher in plant–based foods. Dry beans and other pulses have significant nutritional and health advantages for consumers since they are high in proteins and dietary fiber and very low in fat; and are environmentally sustainable, e.g., advantages associated with nitrogen fixation in soils by legumes (Uebersax 2006; Clemente and Olias 2017). Generally, rural populations consume greater levels of legumes than the contrasting urban populations, because of the dependence on locally produced foods. People of subsistent or lower‐income levels generally consume larger quantities of beans, which furthers the stereotype that “beans are poor man’s steak,” which often stigmatizes and denigrates bean use and reduces expanded utilization (Siddiq and Uebersax 2012).