Greek legumes have a long history, special taste and deserve to be a leader in our cuisine.
Rich in nutrients, legumes are an integral part of the Mediterranean Diet. It is no coincidence, after all, that they were once called "meat of the poor", due to their high protein content - in fact they are considered the best source of vegetable protein - but also because of their low price.
In addition, legumes contain fiber, carbohydrates, potassium, folic acid, iron, magnesium, phosphorus, calcium and antioxidants, and are low in fat and salt.
The cultivation of legumes in our country has been carried out since antiquity and the Greek land produces excellent varieties of legumes, with a particularly delicious taste and "boiled", while many of them have now been registered as products of Protected Designation of Origin (PDO). ), or Protected Geographical Indication (PGI).