Legumes

So that they can float to the surface and boil to give a taste abstract.

Legumes are seeds. As such, they have evolved protection mechanisms to keep them safe until conditions are desirable for germination. Seeds are difficult to digest so that they pass through an animal's digestive system intact, and are dropped away from the competition of the parent plant in a nice pile of fertilizer. The properties that render seeds difficult to digest and allow them to lay dormant until conditions are optimal for sprouting are called anti-nutrients. Anti-nutrients are so named because they may deplete more nutrition than they provide. During digestion, our own enzymes work to disassemble food into usable molecules. This begins in the mouth with the enzymes in saliva, and continues throughout the entire digestive tract. Anti-nutrients work by inhibiting our digestive enzymes and preventing them from breaking down food, interfering with digestion. In addition, anti-nutrients bind to minerals like iron, zinc, magnesium, and calcium and prevent our bodies from using them. People who eat a lot of foods that are high in anti-nutrients can suffer from mineral deficiencies and poor bone density. Anti-nutrients include phytic acid , tannins, starches, and lectins, which can irritate the stomach and interfere with digestion. Soaking seeds initiates germination. The sprouting process disables anti-nutrients and increases enzyme. The seeds become digestible and their nutrients become available to our bodies. To soak whole legumes, cover them with enough water to allow them to swell. Allow them to sit at room temperature for at least 7, but ideally 12-24, hours. Drain and then cook.

The highest protein foods are in the meat and bean and dairy groups, although we get a significant amount of protein from grain. High-protein, low-fat meats include turkey breast, shellfish, lean fin fish (cod, roughly, and others) and egg whites. The high-protein, low-fat dairy products are fat-free milk, yogurts and cheeses. Dried beans are fat-free soy milk are also in that category, as well as protein-fortified pasta. To make these foods high in calories, increase the size of your portions. Also remember that cooking methods significantly affect the fat content of food.

vegge

For this one it will really depend on your recipe and how you are supposed to cook your peas. Pigeon peas are a legume, and a lot more like a bean than a pea. I'm a strong believer that recipes are just a suggestion and you can play around with it, but it might take a fair bit of modification to use English peas instead. It probably calls for dried pigeon peas, or to either soak them or boil them for quite some time. I would probably suggest substituting dried split peas or lentils instead of english peas.

But again, it really depends on your recipe and how imaginative you are!

They are considered vegetables. Beans are protein; depending on what kind, they are legumes. Corn is a starch.

it depends on what you are planning to cook.

but in some cases you can use chick peas instead of kidney beans if you are planning to have very soft peas

The mighty bean.

I think it was Batchelor's. I'm trying to find Surprise Peas.... Can't find any yet. :(

Vanilla beans are the seed pods of a type of orchid. The tiny little specks in foods that use vanilla bean as a flavoring are the individual seed from inside the pod.

No. Bean sprouts are root/plant and people eat it all the time.

Legumes are a rich source of protein, carbohydrates, fiber, and B vitamins. They're low in fat and sodium. Legumes also contain significant amounts of calcium, iron, vitamin E, phosphorous, and potassium. Eating legumes can help lower "bad" (LDL) cholesterol and blood pressure, which helps prevent cardiovascular disease.

Legumes produce a slow rise in blood sugar, which is important for controlling Diabetes. Hormone-like substances that are activated by digestive inhibitors in legumes help fight both breast cancer and colon cancer. Legumes also help in the regulation of the colon, preventing constipation and hemorrhoids.

Harris Teeter should have it.

Depending on the sodium(salt), after about 4 days the flavor would change as enzymes break down. After two weeks it would in taste very different than the original serving. As far as the meat spoiling or the starches in the split peas to mold I would say that would be greater than a month if there is about 1000mg of sodium present per serving. If the ham used was cooked ham with nitrates and any form of preservative I would say in the soup it would be consumable for up to 6 months before any harmful bacteria could be present. I would not eat it since it would be disgusting with the mold, but it would not be harmful.

100

You can. The resulting flavor would be somewhat different, but you can make a perfectly passable hummus, falafel, or other chick-pea based recipe with Northern beans.

The beans used in baked beans are all native to North America and were introduced to Italy in 1528 and France by 1547. Beans, squash and maize were grown together by Native Americans using the Three Sisters method of farming.

So we can assume Britain would have started baked beans in the mid 16th century.

the Americas

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Beans is used for help in weight loss, provides vitamins and wards off chronic diseases

Well I don't think a bean can grow in alcohol because the alcohol will not be able to provide the nutrients for the bean so i do not think it will be able to grow...

One cup of green beans has only 43.75 calories and is loaded with nutrients, including vitamin K, vitamin C, manganese, vitamin A, fiber, potassium, folate, iron magnesium, thiamin, riboflavin, copper, calcium, phosphorous, protein, omega-3 fatty acids, and niacin.