Los frijoles, los guisantes y las lentejas son conocidos colectivamente como legumbres. Los frijoles son una gran fuente de muchos nutrientes, incluyendo proteína, fibra y potasio. This 2-page fact sheet was written by Lakshmi Mahan, Lauren Foster, and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, January 2014.
http://edis.ifas.ufl.edu/fs240
Tag: Lakshmi Mahan
Beans, Peas, and Lentils: Health Benefits (FSHN1306/FS229)
Bean, peas, and lentils are known collectively as legumes or pulses. Beans are great sources of many nutrients, including protein, fiber, and potassium. They can be placed either in the vegetable group or the protein group of MyPlate. If you have consumed enough protein choices, then you can count them in the vegetable group, and vice versa. This 2-page fact sheet was written by Lakshmi Mahan, Lauren Foster, and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, May 2013.
http://edis.ifas.ufl.edu/fs229
Shopping for Health: Beans, Peas, and Lentils (FSHN1105/FS166)
Beans are one of the most wholesome foods in nature. They come packed with protein, fiber, and vitamins. Naturally low in fat, they contain no cholesterol and are very low in saturated fat. Some are also high in antioxidants. This 4-page fact sheet provides nutritional information and recipes. Written by Lakshmi Mahan, Lauren Foster, and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, June 2011. (photo by nemka)
http://edis.ifas.ufl.edu/fs166