Proteins

Protein is the building block of life and plays many important roles in the body, including promoting growth and muscle mass in the body, ... Proteins: what are they?

Beans (Phaseolus vulgaris)

Phaseolus vulgaris beans and bean pods are a source of fibre, protein and carbohydrates. Fibre may help reduce how much cholesterol the body absorbs. Enzymes in the beans may also reduce how much starch the body absorbs. Phaseolus vulgaris is used to treat obesity. Bean characteristics

Broad bean (Vicia faba)

Broad beans are packed with nutrients and may offer impressive health benefits. Eating these beans regularly can help with symptoms of Parkinson's disease, prevent birth defects, boost immunity, help with weight loss and lower cholesterol and blood pressure. Broad bean characteristics

Chickpea (Cicer arietinum)

A rich source of vitamins, minerals and fibre, chickpeas can offer a range of health benefits, including helping with weight management, improving digestion and reducing the risk of disease. Chickpeas are also a good source of protein, making them an excellent meat substitute in many vegetarian and vegan dishes. Chickpea characteristics

Lentils (Lens culinaris or Lens esculenta)

Lentils are an excellent source of carbohydrates, protein, fibre, folate, iron and manganese. They have a low glycaemic index and contain resistant starch, which is digested slowly. They can improve blood sugar control in people with type 2 diabetes. Lentil characteristics

Lupin (Lupinus)

A powerhouse of goodness, lupins contain three times more plant protein than quinoa, three times more fibre than oats, three times more antioxidants than berries, three times more potassium than bananas - and three times more iron than kale. You can pickle or salt lupins and eat them as a whole bean snack.

Pea (Pisum sativum)

Pisum sativum L., also known as green peas, dry peas or field peas, is an important legume that is a good source of protein, vitamins, minerals and bioactive compounds that are beneficial to human health. Pea characteristics

Quinoa (Chenopodium quinoa)

It can be used as an alternative to dairy proteins. In addition, quinoa contains high levels of essential fatty acids, minerals, vitamins, fibre and carbohydrates with beneficial hypoglycaemic effects, and is gluten-free. Characteristics

Spelt (Triticum spelta)

It contains more fibre, protein, unsaturated fatty acids, amino acids and vitamins (A, D and E) than wheat. Spelt is also a rich source of minerals such as manganese, phosphorus and niacin (vitamin B3) and is high in carbohydrates. Spelt characteristics

Tofu

Tofu is low in calories but high in protein and fat. It also contains many important vitamins and minerals, including calcium and manganese. Tofu characteristics