Leguminous plant seeds - their properties and application in gastronomy
Anna Schmidt
2026-03-22
6 min. read
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Leguminous plant seeds are not exclusively intended for those following a plant-based diet they should be incorporated into the daily menu, primarily due to their high nutritional value. The use of leguminous seeds in gastronomy is quite diverse, and the dishes prepared with them will have many enthusiastic supporters, including meat lovers.
Properties of legume plant seeds: A comprehensive review
Legume plants, belonging to the family Fabaceae, have been used in human nutrition for many centuries and are particularly popular in many countries due to their high nutritional value and taste (J. Wawryka, Z. Zdrojewicz 2016). In Poland, the most commonly used legume plants are beans, peas, lentils, and soybeans, but also others such as chickpeas and lentils (P. Ćwiek 2020). The seeds of these plants are a rich source of plant protein, which can be helpful in regulating digestion and improving health. Additionally, they contain a large amount of dietary fiber, which can help in maintaining proper weight and preventing obesity (P. Ćwiek 2020). In one meta-analysis, it was shown that consuming legume seeds can contribute to weight loss (Sh. J. Kim et al. 2016). Furthermore, legume plants contain large amounts of vitamins and minerals such as magnesium, iron, zinc, and potassium. Legume plants are also valued for their health-promoting properties and can help in the treatment of many diseases such as type 2 diabetes, cancer, and cholesterol (P. Ćwiek 2020).
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