Because the fruit of the green bean plant is in a pod, green beans are actually just legumes, not beans. Some other common legumes that you may have never considered include: asparagus beans, soybeans, black-eyed peas and sugar snap peas. So, should those looking for a healthy diet try and eat more than the other? Heck no! Since they are from the same family, beans and other legumes have many of the same proven healthy qualities. In fact, beans and legumes are a great pairing!
Protein-rich and full of other healthy nutrients and minerals, combining beans and other legumes are a terrific way to eat healthy. Just look at this recipe from our food blogger Ashleigh Evans for a bean and lentil soup. So, what did we learn? Beans are legumes, but legumes may not be beans. Split peas look like lentils, but are they? Split peas are a member of the legume family, as are lentils. However, split peas are an actual field pea that is dried.
Once dried, the outer skin of the pea is removed and the pea is split in half. Lentils, on the other hand, are the seeds found in the pods of a small annual plant. Split peas come in green and yellow varieties. Green split peas are sweeter than the yellow variety. They are most commonly used in split pea soup. Due to their yellow color, yellow split peas are sometimes used to make Indian dal recipes. Store dried split peas in an airtight container for years.
But this content of carbs differs from one type of beans to the other. But beans are short of fiber when compared with lentils. The good part with beans is that they have low content of fat, which makes them a suitable addition to a dietary plan. They provide reduced sodium and calories while benefitting the body with essential fatty acids. While beans in general have low fat, soybeans do not but they soybeans contain a rich content of omega-3 fatty acids.
Combining beans with oats and other grains provide more amino acids to make a complete diet for vegetarians. Beans can be a great addition to a dietary plan of diabetic patients as they do not cause a rise in blood sugar levels. A cup of cooked beans provide 15 grams of fiber which is beneficiary to the body.
Beans are versatile and so they can be added in many dishes. Add them to curries, soups or salads or make them a standard diet that replaces meat products completely as they beans have sufficient proteins while meat, despite having a rich content of proteins, has fat and cholesterol which are not good for a dietary plan. Generally, beans take longer to cook than lentils.
But, properly-soaked beans can take up to 45 minutes to fully become done. Of course this time depends on the type of the beans; the large the type of bean the longer the time it takes to cook. Beans are part of the legume family. They are large, oval or kidney shaped, and they come in a plethora of varieties characterized by both the appearance and the nutritional values.
Lentils are the smallest members of the legume family. They also come in varieties but only three are popular: green, brown and red. Both lentils and beans have more nutritional benefits. They contain proteins and essential vitamins as well as low content of fat.
Beans have more carbohydrates and less fiber than lentils. Soybeans, a class of beans, contains fat but provides a rich content of omega-3 fatty acids. Lentils are generally small and lens shaped as reflected by the Latin name. They come in different colors. Beans, on the other hand, are oval-shaped or kidney-shaped. To cook lentils, you need not pre-soak them as they are normally easy to cook in less time. Pour them in a pot and pour water. Do not pour too much water and do not put salt while boiling lentils as it may make them hard.
The cooking time differs between the types of lentils. Beans cook for a long time if not pre-soaked.
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