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Hello, is it possible to freeze the pulses, just soaked, but not cooked? Thank you 18. July 2018

Hello, yes of course, you may freeze the soaked pulses.

 


Hello, I would like to know if it is possible to reduce the phytate by soaking frozen fresh pulses . Thank you. 4. October 2017

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Hola,

Los cereales y las legumbres tienen fitatos.

Es aconsejable poner las legumbres en remojo (de 12 a 24 horas) con agua templada y con zumo de limón.  Eliminar siempre el agua del remojo.


Hola, lo primero enhora buena por vuestro trabajo. Estoy buscando desde hace tiempo una alubia (Black Beans) para elaborar chili con carne. Lo mas importante para mi es que despues de cocida la alubia se mantenga lo mas negra posible y por supuesto tierna. Lo del color nunca lo consigo y ya no se si es por el metodo de cocción o porque no estoy usando la variedad adecuada para esta receta. Podrían aconsejarme? Por último es esterictamente necesario poner las alubuias en remojo? from Daniel Paradinas 4. October 2017

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Hola, nos agrada saber que aprecia el trabajo que estamos haciendo en Legumechef.

Utilice una buena marca para obtener buenos resultados.

Siempre conviene remojar las legumbres antes de cocinarlas.  En el caso de las alubias negras, le recomendamos añadir unas gotas de limón al agua de remojo.  Este paso es muy importante, las legumbres no se lavan antes de envasarlas, conviene eliminar las que floten pues pueden tener algún agujero y polvo en su interior u otra sustancia indeseada.

Este paso es muy importante pues reduce el tiempo de cocción y se eliminan los oligosacaridos, causantes de las flatulencias.  La legumbres duplicaran o triplicaran su volumen dependiendo del tipo de remojo.  Lo ideal es ponerlas en remojo la noche antes de prepararlas. Conviene dejarlas en un lugar frío o en la nevera, para evitar fermentaciones.

Cuando empiecen a hervir es conveniente eliminar la espuma que se forma en la superficie, son impurezas que se pueden quitar con una cuchara y eliminar esta espuma.

 


Hello, the nutritionist told me that pulses have slow absorption carbohydrats. Could you explain what does it mean? 17. February 2017

Indeed, from the health point of view, pulses have an interesting content of carbohydrates. Their main carbohydrates are: starch, fibre and oligosaccharides. Part of the starch present in pulses is resistant in the digestive process, which reduces the availability of blood glucose, consequently decreases the demand for insuline.

Fibre content together with the resistant starch contribute to the low glycemic level of pulses. Pulses have both soluble and insoluble fibre. Soluble fibre is resistant to the digestive process and it isn’t absorbed by the intestine, but it’s partially fermented by our intestinal microbiota, producing benefical components for the health. While insoluble fibre is characterized by a lower colonic fermentation, most of it is excreted in the feces, regulating the intestinal motility. Finally, the high levels of diet fibre and resistant starch in pulses can have an effect to control appetite, making you feel fuller for longer.

ALFONSO CLEMENTE

Dr. Alfonso Clemente, President of  Spanish Pulses Association  (A.E.L)


Hello, I’ve tried to cook blackeye beans but the result wasn’t as expected. I wanted to make a creamy soup, I stir-fried shallots and celery and added water for boiling. After three hours the beans were cooked but not creamy, I wasn’t pleased with the soup it had a floury texture. Was it due to the quality of the beans, or did I forgot something when cooking them? Thank you. Valeria. 15. December 2016

Dear Valeria

Before cooking any pulses it’s important to soak them for at least 12 hours.  They will be more tender and most of the oligosaccharides will be eliminated.  The oligosaccharides are the sugars that cause flatulence.

 


Where can I find an accurate listing of the amount of carbohydrates in a cup of black beans? The numbers I see online are all over the map, from 26 g up to 116! 30. October 2016

Hello

In the Health and Diet Section of Legumechef webpage, under Nutritional Values of beans there is a listing of the values of several types of beans, including Black Beans – Nutritional values. The information is provided in grams. One cup is approximately 150 grams.

 


I suffer Diabetes. ¿Could I include pulses in my diet? 7. October 2016

In accordance with several clinical studies, pulses can be part of your diet.  For instance beans have a low glycemic index (GI), this means that they produce a relatively low rise in blood glucose after a meal. In contrast, high GI items like long grain white rice can cause postprandial glycemic elevations that are damaging to vascular tissues and other organs.

You may read the article about pulses and diabetes in our Web.

Diabetes and Pulses

 

 


Hello. The doctor told me to reduce the consumption of meat. Can I replace it with lentils or other pulses? Thank you. 7. June 2016

Of course you can. Pulses like lentils, chickpeas, beans or dry peas have a higher level of proteins than grains.

Lentils and beans have very low levels of fat  (1-2%), being  higher  in the case of chickpeas (7%). All that fat has a high content of monoinsaturated fat, mainly, oleic acid and poli-insaturated fats, like linoleic and linolenic. That’s why the Canadian Nutrition Guide suggests a regular consumption of lentils and beans as a replacement of meat to reduce the consumption of saturated fats.  There are many researches that show the benefits of pulses to fight cardiovascular diseases. Soybean consumption has shown a reduction of cholesterol levels. The Food and Drug Administration (FDA) passed a law to admit to label that consumption of foods containing 6.25 g of soy protein are beneficial for cardiovascular diseases.

ALFONSO CLEMENTE

Dr. Alfonso Clemente, President of  Spanish Pulses Association  (A.E.L)

Pulses and Health


Hello. I’m a sportsman and I have decided to begin a vegetarian diet. I would like to know how can I include pulses in my diet, which type do you recommend? 15. March 2016

If you have decided to initiate a vegetarian diet, pulses are a must in this type of diet. Pulses like chickpeas, peas, lentils and beans, among others are a good source of proteins, starch, fiber, vitamins and minerals. Pulses combined with cereals are a perfect combination and the result is a protein similar to that of meat. Apart from the traditional winter recipes there are many other options to use them, in salads, for instance.

In a non-vegetarian diet they recommend to eat pulses 2-3 times weekly, but in your case it would be advisable to eat them more often. Apart from their nutritional value, pulses are also beneficial to your health.

ALFONSO CLEMENTE

Dr. Alfonso Clemente, President of  Spanish Pulses Association  (A.E.L)

Pulses a Complete Nourishment


Hello, we have a 7-months old baby and want to know if it’s safe for him to eat pulses 15. March 2016

The Spanish Pediatrics Association recommends to introduce pulses into the babies diet when they are 10-12 months old. They can begin eating decorticated pulses, like lentils, otherwise you should strain them through a sieve.

It is advisable to soak the pulses before you cook them.  As well as avoid the use of  bicarbonate, because some of their benefits will be eliminated

 

Spanish Pediatrics Association