In the vast and colorful landscape of global nutrition, few foods have traveled as quietly — and as meaningfully — across cultures as beans. From rustic Mediterranean lentil soups to Latin American black bean stews, from Middle Eastern chickpea dishes to East Asian soybean preparations, legumes have long served as dietary cornerstones. For centuries, they were valued for affordability, nourishment, and versatility. Today, modern nutritional science confirms what traditional cuisines understood… CONTINUE READING…
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