You’ve probably seen your garden’s vegetables laid out and ready for harvest.
But what you may not know is that the same can be said for your legumes.
While they are often used for ground meat, beans, and legumes, they can also be used as a source of protein for many of the world’s major cuisines.
The idea of a legume as a protein source is no new.
In fact, it is not even a common misconception.
Legumes are a versatile plant that has a range of uses ranging from the humble vegetable to the highly nutritious and often used protein source.
But there is one particular legume that has emerged as a popular, and relatively inexpensive, protein source, especially among vegetarians.
According to a study conducted by the Institute of Food Technologists, legumes are an ideal source of animal protein, especially for vegetarians and vegans.
This study showed that legumes contain between 1.5 and 4.3 grams of protein per serving and they are an excellent source of energy, iron, and zinc.
This article will help you identify which legumes your body is likely to be getting in your diet.