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Peas Beans Sprouts Booklet

Peas Beans Sprouts Booklet

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Published by Victor Koh

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Published by: Victor Koh on May 27, 2009
Copyright:Attribution Non-commercial

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06/30/2013

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 An array of flavours, textures and ways to serve these vegetables typify the peas, beans and sprout group.They consistently deliver great tasteand a significant range of nutrients.
Peas have played ahuge role in determining both our history and our future when Gregor  Mendel deduced the lawsof genetic inheritancefrom his study of them.
PEAS, BEANSAND SPROUTS
living proof thatgood things comein small packages
 
eeds are the common factor in this vegetable groupwhich act as storehouses of nutrients and powerhousesfor germination. Sprouted, by themselves, or still in their 
Delivering great taste
s
pod, they all provide great taste and important nutrients.Peas and beans belong to a family known popularly as legumes.The word ‘legume’ is derived from the French légume, whichmeans vegetable. This is probably testament to their importanceas staple foods in earlier times. Similarly sprouted legumes(often loosely grouped as sprouted peas, beans and seeds)have also been important.Edible pod vegetables e.g. beans and snow peas, arenutritionally quite similar as they contain nutrients that are in both the seed and pod e.g. a goodsource of fibre.
and signicant nutrients
 
Similarly, peas and broad beans where only the seed is eaten also havesome consistent nutritional attributes. They are one of the best vegetablesources of protein, are nutrient dense and contain a wide range of micronutrients including isoflavones and saponins. Whilst this group of vegetables all supply core nutrients andphytochemicals, the types and amounts they have may differ considerably between varieties. The particular variety, growing conditions and postharvest treatment can all have an impact on nutrient content.Processing can also affect levels of nutrients and antioxidantactivity so there can be big differences between raw, fresh, cannedand boiled forms of the same vegetable. These factors may causelarge differences in core nutrient levels, and sometimes evengreater differences with phytochemical levels.Compared to other vegetables, there has not been a lotof research on sprouted beans and seeds. Researchinterest is likely to grow as consumer demandincreases in what, based on the informationavailable, is a relatively nutrient dense, calorie low,convenient and minimally processed food.

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