These vegetables are eaten both fresh and cooked and contain a lot of water and protein.

In Italy the fabaceae are present in all regions.

Often in the diet they are paired with cereals, as these two types of food complement each other from a nutritional point of view.

Legumes also provide an important energy supply, being made up mostly of carbohydrates, they are also a source of folic acid, vitamin B1, vitamin H, various minerals including iron, zinc and magnesium, fiber.

In legumes there are three oligosaccharides: raffinose, stachiosio and verbascose (in maximum quantities in dried legumes, minimum in beans and fresh peas), which are not digested by enzymes of the gastrointestinal tract and ferment in the bacterial flora of the colon, with a production of gas 3 to 6 times greater than the other nutrients.



  • Borlotti

  • Beans

  • Fava beans

  • Peas