Publication: Legumbres, una historia de sabor, salud y sostenibilidad. El caso de España
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2017-06
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Abstract
Las legumbres han estado presentes en la historia del hombre desde hace más de 5.000 años. En la actualidad se consideran como una parte importante de la Dieta Mediterránea que comparten diversos países, entre ellos España, y han sido la base de numerosas recetas de nuestra cocina de gran valor cultural y nutricional. En cuanto a su composición cabe destacar los altos contenidos de proteínas, hidratos de carbono complejos, de los cuales abunda la fibra (soluble), vitaminas, especialmente vitaminas del grupo B, minerales (hierro, zinc y fosforo) y algunos componentes bioactivos minoritarios como fitoesteroles, ácidos fenólicos y flavonoides. El consumo de legumbres, tanto en España como en otros países desarrollados, ha ido disminuyendo paulatinamente. Es importante aumentar el consumo de legumbres pues además de mejorar notablemente la calidad nutricional de la dieta tienen probados efectos beneficiosos en la salud, disminuyendo el riesgo de enfermedades crónicas relacionadas con la dieta, como la diabetes tipo 2, obesidad, hipercolesterolemia y en la prevención de algunos tipos de cáncer.
Legumes have been part of the human diet for more than 5,000 years. Currently, they are considered an important part of the Mediterranean diet shared by numerous countries, including Spain. They also are the base of numerous recipes of our cuisine, which has been recognise with a great cultural and nutritional value. Pulses are rich in proteins, complex carbohydrates, which soluble fiber is the most abundant, vitamins, especially B group vitamins, minerals (iron, zinc and phosphorus) and some minor bioactive components such as phytosterols, phenolic acids and flavonoids. The use of legumes in Spain as in other developed countries has been gradually decreasing. The contribution of legumes in the diet it is important because they can reduce dietary chronic diseases risk, as well as type 2 diabetes, obesity, hypercholesterolemia and its takes part in the prevention of some types of cancer.
Legumes have been part of the human diet for more than 5,000 years. Currently, they are considered an important part of the Mediterranean diet shared by numerous countries, including Spain. They also are the base of numerous recipes of our cuisine, which has been recognise with a great cultural and nutritional value. Pulses are rich in proteins, complex carbohydrates, which soluble fiber is the most abundant, vitamins, especially B group vitamins, minerals (iron, zinc and phosphorus) and some minor bioactive components such as phytosterols, phenolic acids and flavonoids. The use of legumes in Spain as in other developed countries has been gradually decreasing. The contribution of legumes in the diet it is important because they can reduce dietary chronic diseases risk, as well as type 2 diabetes, obesity, hypercholesterolemia and its takes part in the prevention of some types of cancer.