The nutritional benefits of consuming cereals and legumes are extensive, they are an excellent source of vegetable protein, contain fiber, minerals, essential vitamins and antioxidants. The combination of cereals and legumes provides amino acids that our body needs.
Legumes and many of the cereals in their natural state have a low glycemic index and are gluten-free, which makes them an essential food for people with diabetes and suitable for coeliacs, gluten intolerant people, vegetarians and vegans.
Both legumes and cereals are extremely versatile in the kitchen. This food group offers a wide range of flavors and provides a very tasty base for preparing all kinds of dishes.
Pulses have a low carbon footprint, are able to adapt to climate change and also help reduce its effects, contributing positively to global warming.
Legumes fix nitrogen from the atmosphere and transmit it to the soil, contributing to the recovery of deteriorated soils, improving the productivity of other crops and facilitating water retention, a limited resource in Andalusia. In addition, everything is used from the cultivation of legumes, the grains for consumption, the pods as fodder for animals and when the plant reaches the end of its life, they fertilize the soil.
