Legumes - A Guide | Lantmännen

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Legumes - A Guide

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Legumes-
A guide

Peas, chickpeas, kidney beans, soybeans, and mung beans are all legumes and very nutritious. They contain carbohydrates and fiber and, in many cases, also protein. Read more in our guide.

Different legumes

Brown beans

(Phaseolus vulgaris) Brown beans belong to cooking beans and are of a type that is mainly grown on Öland. The type has been given a protected geographical designation of origin. Included as an ingredient in the typical Swedish home cooking brown beans (with or without fried pork).

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White beans

(Phaseolus vulgaris) A white variety of cooking bean that is often used in various types of stews, such as chili con carne.

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Kidney beans

(Phaseolus vulgaris) A cooking bean that resembles brown bean but is slightly smaller. The name comes from the resemblance to a kidney both in color and shape. Kidney beans have been shown in studies to contain high levels of antioxidants, a property that is reduced by the necessary cooking to make the bean edible.

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Black beans

(Phaseolus vulgaris) A form of kidney bean with a darker colored skin. Gives characteristic colour to dishes in which it is included.

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Broad beans

(Vicia faba) Cultivated species of bean grown in northern Africa. The broad bean has also been given its name to the originally South American bean P. vulgarise even though they do not belong to the same species (see also soybean, eye bean and mung bean). Fava beans contain vicine and convicine, substances that can cause anaemia or so-called favism in individuals who lack a specific enzyme.
Soybean

(Glycine max) A native species of bean native to East Asia. It has been cultivated for a long time in China and is used as a raw material for a variety of dishes and foods. The unique protein composition gives the soybean a special position as a vegetable raw material. The soybean also has a high content of oil, which means that it is sometimes classified as an oilseed.
Eye bean (black eye peas)

(Vigna unguiculata) A native species of bean, eye bean, which originated in cultivation in Africa. Solid color with a typical black spot where the bean's nutrient stalk has been.
Mung beans

(Vigna radiata) The Mung bean is a small bean that originates from India. Used for germination, bean sprouts usually refer to sprouted mung beans.

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Peas

(Pisum sativum) The traditional pea used mainly for pea soup. Has been collected and grown in parallel with grain for as long as we have been farmers. Unripe and in its pod, the pea is served as a drag or spirit pea. Fresh green peas are used for frozen and canned peas (petis pois). Colored varieties are grown for fodder.

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Chickpeas

(Cicer arietinum) A legume species native to Western Asia that resembles common yellow peas with a wrinkled surface. Used in hummus and falafel, among other things.

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Yellow, green and red lentils

(Lens culinaris) A species with round, flattened seeds that have also given these names because of their resemblance to optical lenses. Available in several different color variants. Cultivation is spread from India to the Mediterranean region, the area of origin probably western Asia.

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Legumes need to be soaked in order for substances in them that can interfere with digestion to be broken down and the starch to be prepared for boiling. Times given are the shortest recommended time for soaking. Beans and peas can be soaked for up to 24 hours