Nutrition Information Per Serving: 284 calories, 4 g total fat, 0.5 g sat fat, 13 g protein, 50 g carbs, 7 g fiber, 3 g cholesterol, 234 mg sodium (g=grams; mg=milligrams, sat fat=saturated fat, carbs=carbohydrates) Source: Recipe and pboto courtesy of Pulse Canada Caption: Legumes
, which include soybeans, peanuts, green beans, and peas, boost heart health, among other benefits.
Objectives : To increase production, sales, consumption, and beneficial contribution of farming systems of grain legumes
that reduce poverty, hunger, malnutrition of smallholder farmers and their households, while improving the health of mankind and sustainability of farming systems.
High levels of legumes
or potatoes appear to be more common in diets labeled as "grain-free," but it is not yet known how these ingredients are linked to cases of DCM.
This season, the farmer harvested some 10 90kg bags of soya from the farm, and sold them at a cereal aggregation chain known as One World Action.Soya bean, an edible and a highly nutritious legume
, is planted 30 inches apart and matures three months after planting.
Where DMYGG is the DM yield of any perennial grass 'G' as a monoculture; DMYLL is the DM yield of any perennial legume
'L' as a monoculture; DMYGL is the dry matter yield of any perennial grass component 'G' grown in mixture with any perennial legume
'L' and DMYLG is the DM yield of any perennial legume
component 'L' grown in mixture with any perennial grass 'G'.
Most experimental plots consisted of at least six crop rows of plants sown 0.2-0.3 m apart in a randomised complete block design in plots 10-35 m long with three or four replicates sown in either late-April to early-May (legume
crops and canola) or mid to late-May (wheat).
As indicated with cereal stover, the legume
stover would also be important for livestock feed in the mixed farming systems that the smallholder farmers practice .
It is worth highlighting that full sun legume
yield was very satisfactory.
Research work revealed that space for higher cereals can be altered to a certain degree without reducing its yield while providing a more promising environment for the intercropped legume
(Chui & Richards, 1984).
Changes in quantities of inositol phosphates during maturation and germination of legume
To check the efficiency of the inoculation on any legume
crop is not difficult and it can be checked in the comparison study of inoculated and non-inoculated of the same species of crop and see the difference of the number of nodules and their distribution on the root as well as careful breaking open nodules will reveal if they are pink or reddish colour showing that nodules are active; whereas green or white nodules are inactive.
The use of legumes
as protein-enriching agents in baked products, mainly in the form of protein flours, has been reported by several researchers.