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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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| Calories 371 |
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| Protein 25g |
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| Total Fat 3g |
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| Total Carbohydrates 59g |
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| Dietary Fiber 18g |
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| Sugars 0g |
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| Potassium 1000mg |
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| Sodium 1745mg |
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| Cholesterol 4mg |
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| Serving Size 1 cup |
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| Calories 193 |
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| Protein 18g |
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| Total Fat 10g |
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| Total Carbohydrates 9g |
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| Potassium 412mg |
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| Sodium 9mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup |
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| Calories 212 |
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| Protein 17g |
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| Total Fat 11g |
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| Total Carbohydrates 14g |
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| Dietary Fiber 5g |
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| Sugars 4g |
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| Potassium 729mg |
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| Sodium 7mg |
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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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