Prevention is better than treatment

Legumes from Biological and Biodynamic cultivations

AZUKIS (small red bean): rich in Vitamins B1 and B2; they regulate and facilitate the operation of the intestine and are suitable for biliary calculosis and for renal problems since they strengthen kidneys; moreover they regulate the menstrual period, pains, cramps etc

 

CHICK-PEA (Cicer arietinum): very nourishing; it produces a bit of flatulence and it can harm those who suffer from kidneys and blister disease; it contains iron, vitamins of the B group and A vit.  

BEAN (Phascolus vulgaris): its saline content includes a well assimilable salt of phosphorus and calcium; an excellent tonic; its film has got the necessary enzymes for the digestibility; it is necessary to take it fresh or from the last harvest because, getting old, it accumulates toxic substances.

BROAD BEAN (Vicia faba): It is considered a very nourishing food and, more than the other legumes, it can heat the stomach and swell intestine; they say that by eating broad beans on 1^st June, you will not suffer from intestine pains.

LENTILS (Lens culinaris): high nourishing value; it contains phosphorus, iron, vitamins of the group B and vit. A. It is suitable for the asthenia but also for breast-feeding. The seeds are similar to many coins and, for this reason, on the New Year’s Day there is the habit of eating a dish of lentils because they will bring prosperity and happiness.

PEA (Pisum sativum): rich in glucides and protides, it contains fats, mineral salts, phosphorus and the vitamins A, B1, B2, PP and D; excellent for the convalescents and those who work hard, both manually and intellectually. It is indigestible for those who suffer from internal gastric digestive or intestine atony since it can cause pains, meteorism and diarrhoea.

SOYA (Soja hispida): complete food thanks to its members - double proteins in comparison with meat, vitamins A, B2, D, E, mineral salts as calcium, iron, potassium, lecithin similar to the one of the egg yolk . On the market there is also the dehydrated soya like steacks or morsels. The soya flour is a more balanced food than the wheat flour, being from 3 to 5 times less rich in carbohydrates, 4 times richer in nitrogen and 20 times richer in fats. From soya seeds it is drawn the oil (the best is taken from the first cold pressing) and it is suitable to reduce the cholesterol. Being the only legume with the lowest starch content, the soya is recommended to the diabetics and to the people who are inclined to obesity.

Table with the food percentage for 100 gr

LEGUMES	STRENGTH	GLUCIDES (starches)	PROTIDES (proteins)	LIPIDS (fats)
Azukis	Yin	58.5	21.5	2
Chick-pea	Yang	61	20.5	4
Bean	Yin	50	25	2
Broad bean	Yang	55	23	2
Lentil	Yang	60	25	2
Pea	Yin	60	25	1
Yellow Soya	Yin	33.5	35	26
Green Soya	Yin	20	30	22

These aliments have a higher percentage of proteins than the cereals. These proteins may disturb some how the digestion of starches and may cause a bad and complex digestion, as gas emission, derived from fermentation. Soya has the particularitity of having the three rates enough well balanced and the fats will mediate between the starches and proteins facilitating the digestion and lowering the risks of the fermentation.