legumes

Tannins (from teas), calcium, some chemicals found in legumes and whole grains, and some proteins found in soybeans inhibit absorption of non-heme iron.

Pass The Smelling Salts | Her Bad Mother 2008

Most members of the bean family, including lentils, chickpeas, soybeans, split peas, navy beans, black beans, and dozens of others but not snap beans or snow peas, which are fine in Induction are known as legumes.

THE NEW ATKINS FOR A NEW YOU Dr. Eric C. Westman 2010

Most members of the bean family, including lentils, chickpeas, soybeans, split peas, navy beans, black beans, and dozens of others but not snap beans or snow peas, which are fine in Induction are known as legumes.

THE NEW ATKINS FOR A NEW YOU Dr. Eric C. Westman 2010

Im a 25 year old (youngest so far?) chemical engineer, living a South African city life, who dreams of living in the French countryside and buying my crispy baguettes and legumes from the market ... sigh:) thank you for your delightful blog that keeps adding such beautiful expressions to my very dodgy French.

joyeux - French Word-A-Day 2008

This group of plants is often called the legumes, “legume” being the name for their particular kind of fruit, a thin-walled pod, dry and brittle when mature, that encloses several seeds and disperses them by popping open when they’re disturbed.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

This group of plants is often called the legumes, “legume” being the name for their particular kind of fruit, a thin-walled pod, dry and brittle when mature, that encloses several seeds and disperses them by popping open when they’re disturbed.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Although you might think that pulses could do with a helping hand in the flavour stakes, in fact, most dals contain so much spice that the blandness of the legumes is an essential part of the dish – a properly seasoned dal, I decide, doesn't need any stock.

How to cook perfect dhal 2011

Although you might think that pulses could do with a helping hand in the flavour stakes, in fact, most dals contain so much spice that the blandness of the legumes is an essential part of the dish – a properly seasoned dal, I decide, doesn't need any stock.

How to cook perfect dhal 2011

The distinctive contribution of the legumes is their high content of protein, two to three times that of wheat and rice, which they develop thanks to their symbiosis with certain soil bacteria.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Legumes The legumes from the Latin legere, “to gather” are plants in the bean family, the Leguminosae, whose members bear pods that contain several seeds.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004