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Legumes include beans, peas and lentils. High protein foods that vary in size, color, shape and flavor. All legumes are very versatile and can be used in many ways, such as in soups, stews casseroles, salads and purées. Most dried legumes, except lentils, require a minimum soaking time of four hours.
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USDA Nutrition Facts |
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| Serving Size 1 cup |
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| Calories 94 |
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| Protein 3g |
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| Total Fat 1g |
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| Total Carbohydrates 15g |
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| Dietary Fiber 0g |
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| Sugars 1g |
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| Potassium 47mg |
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| Sodium 35mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup |
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| Calories 105 |
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| Protein 4g |
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| Total Fat 0g |
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| Total Carbohydrates 20g |
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| Dietary Fiber 5g |
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| Sugars 7g |
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| Potassium 296mg |
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| Sodium 1mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup, diced |
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| Calories 234 |
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| Protein 21g |
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| Total Fat 12g |
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| Total Carbohydrates 8g |
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| Dietary Fiber 4g |
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| Sugars 0g |
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| Potassium 300mg |
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| Sodium 400mg |
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| Cholesterol 0mg |
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Legumes term - Related Content |
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Types of Non-Wheat Flour Ground from Legumes
Garbanzo Bean Flour
Garbanzo bean flour is a variety of flour that is most often used in East Indian and Middle Eastern ... |
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