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Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds

Chapter 31 Legumes, Nuts, & Seeds

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Legumes, nuts, and seeds offer valuable nutrients, have satisfying flavor, are easy to prepare, and have many uses.

Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds

Chapter 31 Legumes, Nuts, & Seeds

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Recognizing Legumes

• Legume – plant with seed pods that split along

both sides when ripe

• Legumes are sold fresh or dried.

• Beans

• Lentils

• Peas

Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds

Chapter 31 Legumes, Nuts, & Seeds

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Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds

Chapter 31 Legumes, Nuts, & Seeds

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Recognizing Legumes

• Dry legumes – seed or seed pod from a mature

plant that has been left in the field to dry

• Richer in nutrients than fresh legumes

• Form complete protein when mixed with grains

Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds

Chapter 31 Legumes, Nuts, & Seeds

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Recognizing Legumes

• Legumes are inexpensive and come in a variety

of types and colors.

• Page 487-488

Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds

Chapter 31 Legumes, Nuts, & Seeds

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Recognizing Legumes

• Some ethnic cuisines

rely on certain types

of beans as their

staple foods.

• Dry legumes should

be firm and clean,

and uniform in color

and size.

Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds

Chapter 31 Legumes, Nuts, & Seeds

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Preparing and Cooking Legumes

• Dried legumes should not be washed until right

before cooking, or sprouting could result.

• Presoaking beans cooks them faster.

• Once soaked, beans may be simmered.

• Available in cooked, canned, frozen, and

dehydrated.

Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds

Chapter 31 Legumes, Nuts, & Seeds

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Preparing and Cooking Legumes

• Cooked legumes can be served whole, mashed,

or pureed.

• Tofu is made from soybeans and has a creamy

texture and a mild flavor.

Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds

Chapter 31 Legumes, Nuts, & Seeds

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Preparing and Cooking Legumes

Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds

Chapter 31 Legumes, Nuts, & Seeds

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Recognizing Nuts

• Nut – edible kernel surrounded by a hard shell

• Nuts are a good source of:

• protein.

• fiber.

• some vitamins and minerals.

Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds

Chapter 31 Legumes, Nuts, & Seeds

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Recognizing Nuts

• Nut kernels come within a hard shell.

• Nuts are available in different forms:

• shelled.

• blanched.

• roasted.

• ground into paste.

• Nuts may be used in a variety of dishes, baked

goods, garnishes, or as snacks.

Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds

Chapter 31 Legumes, Nuts, & Seeds

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Recognizing Seeds

• Seed – edible dried kernel of certain plants

• Seeds are:

• high in fat.

• nutrient-rich.

• Store seeds promptly

in airtight containers.

Glencoe Food for Today Chapter 31 Legumes, Nuts, & Seeds

Chapter 31 Legumes, Nuts, & Seeds

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Recognizing Seeds

• Add seeds to:

• soups.

• breads.

• salads.

• sauces.