LEGUMES

Legume types like lentil, chickpea, bean, pea and black-eyed pea serve as a source of protein for more than two billion people in the world. It is observed that there has been a 17% increase in the world legume production over the last 10 years. Legumes are one of the most important parts of nutrition as they contain high protein, high fiber and low fat.

Dry legumes are an important source of pulp. Even if there is no other reason to do so, it should be consumed just because of this reason (The article titled "pulp taken via foods and colon cancer" by American Institute of Gastroenterology reports that consuming 30 to 35 g of fibers a day is a sensible suggestion based on the data available. However, the amount of pulp we consume daily does not exceed 15 grams most of the time.