Outta curiosity... (for the record, this poll is about cooked beans, lentils and chickpeas!) (I had to re-do the poll bc I messed up, sorry!)
I've always had a hard time with them because of texture reasons, so I was wondering if that's a common thing!
Reblog for a bigger sample if you can 馃挅
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A study published recently in The American Journal of Clinical Nutrition by researchers from King's College London and the Quadram Institute looked at the effects of replacing regular wheat flour with 'cellular chickpea flour' on feelings of fullness, fullness-regulating hormones, insulin and blood sugar levels in people who ate it.
The study is the first of its kind and is based on the design of a new pulse ingredient that is now being commercialized for food industry use as PulseON by Pulseon Foods Ltd.
Eating healthy pulses including chickpeas, lentils and beans is known to help support healthy weight maintenance and decrease the risk of heart disease. A lot of the benefits seen from these foods are due to the fiber structure of the pulses themselves, with normal flour milling generally considered to reduce the beneficial effects of fiber structure.
However, new methods in food technology developed by the scientists have allowed them to make whole cell flours that preserve the dietary fiber structure of the whole pulses, providing a new way to enrich flour-based food with beneficial nutritional qualities for improved health.
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Eastern Redbud Tree
Cercis canadensis
This small tree in the legume family showcases lovely pink blooms in spring and is native to much of eastern North America. They grow in a variety of habitats, but prefer well-drained slopes in woods without many other plants to compete with. Its flowers are pollinated by carpenter bees and other bees with long tongues, and the leaves provide food for several caterpillar and moth species. The flowers on this tree are also edible and contain beneficial anthocyanins, a group of antioxidants.
March 19th, 2024
St. Charles County, Missouri, USA
Olivia R. Myers
@oliviarosaline
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White Clover Patch
Trifolium repens
20/03/23 - NSW
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Voici une patate en forme de c艙ur pour vous souhaiter une bonne journ茅e.
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youre in her dms im in her root nodules fixing nitrogen from the air
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Sky lupine custom commission, 2023
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desenhar comidinha 茅 muito terap锚utico, mas isso foi um sofrimento
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Two legume recipes typical from Catalonia:
On the left, white beans. The ones that grow in Santa Pau are particularly valued.
On the right, faves estofades a la catalana: broad beans stewed with botifarra (pork sausage) and bacon. Sometimes people add other vegetables such as peas or artichokes, in this case it has peas.
Photos from the Restaurant Bell-lloc (Santa Cristina d'Aro, Catalonia).
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Mesquite saplings for the desert restoration project at the ranch. If you鈥檇 like to join our tree planting ceremony mid October message me directly.
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Hop Trefoil Clover
Trifolium campestre
This species of trifolium is not native to the United States, its native range is in Europe and Western Asia, but it has now been introduced in some areas of the US due to being grown for fodder and escaping. However, it's not yet listed as an invasive species here.
June 17th, 2023
Weldon Spring, St. Charles County, Missouri, USA
Olivia R. Myers
@oliviarosaline
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I grew up calling them "chickpeas," but I've noticed more and more people calling them "garbanzo beans" or just "garbanzos," and I'm curious whether it's a regional difference, a generational difference, or just a weird fluke of my own experience. ("Garbanzo" is a Spanish loan word in English, which makes me suspect it should be more common in parts of the US that have a lot of Hispanic influence, but I'm not sure my own experience supports that. And I'm very curious to see what people in other English-speaking countries call them.)
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