Or legumes are a group of plants with pods. They are very often grown to restore soil where nitrogen has been depleted. They have a high protein content, a large amount of B-group vitamins, calcium, phosphorus and the same amount of iron as an egg yolk. Apart from soya and peanuts, they contain low amounts of fat.

Legumes should not be consumed raw due to the content of trypsin inhibitor, which causes serious digestive problems, and also due to the high content of lectin. We soak legumes for at least 12 hours before cooking, then pour away the water, rinse the legumes and cook them with spices. The toxic substances in legumes can also be reduced by sprouting.