Introducing types of legumes and their properties

Beans have become one of the most popular and widely used legumes in Iran. Beans are produced in different types and shapes (red, white, chiti, eyeball, etc.). Beans can be used fresh or dried with their green pods. Pinto beans have a very good taste and can be used in a variety of dishes. With the help of red beans, which have a very beautiful color, the best vegetables are cooked. White beans are the constant basis of broth and soup.

Lentils are one of the special legumes that are commonly consumed in Iran. Eating lentils or cooked lentils for breakfast is one of the habits of Iranians. This food meets the needs of the body. Lentils are divided into several categories in terms of shape and size; Two categories of large lentils and small lentils are known in the market. The color of the lenses may also be slightly different; Green, brown and orange lentils known as dal lentil.

Peas are legumes that are grown in large quantities in Iran. Chickpeas have many uses and are used in all kinds of soups and broths. Pea seeds can be seen in different colors in the market. Peas can be green, cream, yellow or even red. There is also a black chickpea sample that is not used very much in Iran. The taste of chickpeas is also different and it can be different according to the type and place of planting. Peas are known as a vegetable protein that provides part of the body's protein needs.

In the following, we will introduce the types of legumes and their properties to mung bean. Masha is known as a native plant of India, which is also part of the legumes category in Iran and has its own fans. The most important food prepared with mung beans is mung bean paste, which has a very special taste. Other dishes such as mash soup, mash shell and soup and salad are also prepared with these delicious beans. Mung beans are grown in green, gray or brown colors.