Tag Info

While I appreciate the orientation towards an analytical, scientific and health perspective here, I have not ignored culinary considerations where they seemed important. This post is a work in progress. I will try to keep updating it as I learn more. General theory Beans, legumes, grains, nuts and, uh, seeds are all the seeds of the plant they come from. ...

As a European, my personal reason is that it is not grown anywhere near home, as opposed to many other legumes. According to this article, largest producers are China, India, Myanmar and Indonesia. Otherwise this seems to be a very good source of protein indeed.

Not only is it possible, it's pretty easy! Mexican food lends itself to being vegan with some simple substitutes because in a lot of recipes things like beans, rice, tomatoes, corn and other vegetables are the stars of the show rather than a side dish. In a basic bean burrito recipe you'd probably only need to swap dairy cheese for vegan cheese. There's ...

I think this is probably because most of the resources you are looking at were probably written by people from North America and Europe, where veganism and vegetarianism are niche lifestyles gaining in popularity, and where every veg*n is always being asked "where do you get your protein, then?" because large quantities of meat are consumed by the majority ...

The best bean is variety The main concerns with bean are that many are incomplete proteins: they are relatively low in Lysine and Methionine. However, there are some exceptions. Most notably Soy is a complete protein with high levels of Methionine so Soymilk, Tofu, Edamame, and Natto are all good protein sources. Similarly, Chickpeas (garbanzo) are higher ...

Dry beans/pulses and grains should always be washed before cooking them as they are whole-foods grown in the natural environment. If you think about the growing, hulling, and processing procedure then (depending on where you purchase beans and grains) it's likely they've come into contact with other hands/grains which make them dirty. You might wonder why ...

Perceptions of flatulence from bean consumption among adults in 3 feeding studies states It is important to recognize there is individual variation in response to different bean types. A review in MedMD on beans states All Beans Aren't the Same in Gassy Side Effects So any answer to your question is likely to be subjective. Also, when comparing beans to ...

Soaking foods can help to remove indigestible components of the foods. Things like polysaccharides. These sugars are not digested by the human gastrointestinal system, so soakings foods to remove them can aid in digestion. Basically, polysaccharides are a type of carbohydrate and are present in about one third of all foods. Soaking things like beans and ...

Mung beans are popular in the Philippines. There is dish whose primary ingredient is mung beans: Mongo. They are commonly available in shops and markets. Mongo is one of the few nearly vegetarian or vegan dishes that you will find there. I say "nearly" since unless you have it especially prepared for you, it is liable to contain prawns, bits of pork, ...

The soy bean provides more protein (and lysine) than other beans. On a comparison of protein per gram, soy beans excel with 36 grams protein (of which 2.7 grams lysine) per 100 grams of beans. The next runner-up is mung beans which provide 24 grams protein (of which 1.7 grams lysine) per 100 grams beans. By this comparison soy beans have 50% more protein ...