Health Fitness Food

Legumes as More Than Carbohydrates Many people regard legumes, lentils and pulses chiefly as sources of complex carbohydrates, overlooking the fact that they also supply substantial protein. On average, these plants contain between 20 and 25 percent protein by dry weight, and when combined with grains or seeds, they provide all nine essential amino acids. Chickpeas: A Protein Powerhouse Chickpeas stand out among pulses for their high protein yield. A cooked 100-gram serving delivers roughly 19 grams of protein, alongside dietary fiber, B-vitamins and minerals such as iron and zinc. Their firm texture and mildly nutty flavor make them ideal for stews, salads, purees and even baked snacks, helping to meet daily protein targets without relying on animal sources. Poor Man’s Meat: A Historical Perspective For centuries, legumes have been known colloquially as “poor man’s meat.” This label reflects their historical role as an affordable, shelf-stable source of protein for families of modest ...

The Science Behind the Perfect Dosa The traditional South Indian dosa is a testament to centuries of culinary wisdom. The combination of rice and lentils in its batter is not just a matter of taste, but also of nutritional balance. Complementary Proteins * **Rice:** While rice is a good source of carbohydrates, it is deficient in the amino acid lysine.  * **Lentils:** Lentils, on the other hand, are low in the amino acid methionine. By combining rice and lentils in the dosa batter, we create a complete protein source. This means that the batter contains all the essential amino acids needed for optimal health. Benefits of Lentils Lentils, a key ingredient in dosa batter, offer numerous health benefits: Rich in Protein:** Lentils are a great plant-based protein source, essential for muscle growth and repair. High in Fiber:** They are high in fiber, which aids in digestion and promotes satiety. Low in Fat:** Lentils are low in fat, making them a heart-healthy food. Packed with Nutrien...