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Legumes harvested and manufactured in Umbria
A legume in botanical writing is a plant in the family Fabaceae (or Leguminosae), or a fruit of these specific plants. A 'legume' fruit is a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. Due to their high nutritive value, legumes are, by themselves one of the seven basic food groups. Rich in fibers and with little percentage of fat they are also important source of energy and contain both oil and carbohydrate. Grain legumes have reasonable quantities of important minerals such as calcium and iron. Fresh legumes are rich in C vitamin. they can be consumed three-four times per week, for those who have a sedentary lifestyle are warmly suggested as daily diet. You can dress them with extravirgin olive oil Azienda agraria Iannarilli Ferruccio. Once dubbed as "the beef of the poor ones" because of their low cost proteins and affordable for all social classes legumes nowadays represent a resource for future: simply to cook and a considerable less amount of nitrogen slags compared to beef.
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