Vegetable sources of essential proteins for the Mediterranean diet.
Legumes are plants whose fruits are contained in pods and form a major source of plant-based proteins in the Mediterranean diet. They include lentils, chickpeas, and broad beans.
Mediterranean legumes have been cultivated since antiquity and form the nutritional basis of the Mediterranean diet. They offer complete proteins when associated with grains, dietary fibers, minerals, and vitamin B. Regular consumption contributes to satiety and glycemic control. They are also economical and sustainable environmentally.
Provide high-quality plant proteins, fibers, and essential minerals.
Consume legumes 2-3 times per week by associating them with whole grains to optimize protein absorption. Prepare them fresh or in a can to facilitate digestion by rinsing them well.
Legumes are the pillars of plant-based proteins in the Mediterranean diet.
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