Legumes - Preparation 3 soaks: overnight, short, none...

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Plants Roots, Bulbs, Stems, Leaves, Seeds (beans, lentils, peas), Flowers Beans first cultivated crops Legumes grow as seeds within a pod Legumes (soluble/insoluble fiber, protein, iron, folic acid, carbs) ½ cup cooked beans = 1 oz meat Beans contain plant protease inhibitors Neutralize cancer causing free radicals Nutrition (Kidney beans most fiber) Vegetable protein Legumes low in AA Methionine Grains low in AA Lysine Protein Combining Lentils +wheat/rice (India) Soybeans+Rice (Indochina) Peas/beans+Wheat (middle east/south America)
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Unformatted text preview: Preparation 3 soaks: overnight, short, none Overnight: requires long slow cooking Short: 2 mins full boil/1 hr soak No soak: 2X the cooking time and water (OK for lentils) Best prepared by simmering, not boiling Other Soaking water contains oligosaccharides (raffinose/starchyose) No digestive enzyme to digest them (digested by bacteria LI) Causes gas byproduct Mold alpha-galactosidase = helps Soybean- highest protein content TVP, soymilk, tofu...
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This note was uploaded on 01/05/2011 for the course NTR 307 taught by Professor Staskel during the Spring '10 term at University of Texas at Austin.

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