Healthy Lentils, Peas and Co. 2016 is the year of legumes

The United Nations has declared 2016 the "International Year of Legumes". Under the motto "Nutritious plants for a sustainable future", peas, beans, soybeans and consorts are brought to the public eye. For a reason, legumes are an important source of vegetable protein, amino acids, vitamins and minerals around the world. In short, they are an elementary staple food. Especially in cultures where traditionally little meat is consumed, they ensure the nutrition of large parts of the population. These include Latin America, Africa and Asia.
In Central Europe, legumes gain in importance, as more and more people eat vegetarian food. However, the consumption of valuable protein suppliers is independently recommended as part of a healthy diet: to counter obesity and chronic diseases such as diabetes, cancer and cardiovascular disease. However, their nutritional value is often not recognized or underestimated, the UN says. The United Nations Food and Agriculture Organization (FAO), in partnership with governments, non-governmental organizations and other social groups in 2016, has taken on the task of raising awareness about the benefits of legumes.

Tasty and healthy. Image: denio109 - fotolia

In developing countries, legumes are grown primarily by smallholders. They belong to the oldest cultivated plants and can deliver large yields even on small acreage. The plants of the legume family (legume plants), botanical legumes, have a very important property for agriculture: they enter into a symbiosis with bacteria, which in their roots accumulate nitrogen from the air and receive nutrients for it. In this way, soil fertility increases and sustainable agriculture is supported. The United Nations wants to use this initiative to promote global production and trade in legumes. For example, farmers should be supported to make better use of crop rotations. (Heike Kreutz, aid)