Soybeans are among the best sources of protein; in fact, they are often used in instead of meat. The high protein content, strong antioxidant levels, vitamins, minerals, and insoluble fibre of soybeans are just a few of its key benefits.
Unlike many dried beans, dried green peas don’t need to be presoaked, and they cook more quickly as well. They are extensively used in soups and side dishes in European cuisine.
Chickpeas are a nutrient-dense source of fibre, vitamins, and minerals that may help with weight management, better digestion, and a lower risk of disease.
One of the essentials in an Indian kitchen is sambar parippu. It is a necessary component of several delicious dals and kichdis. Sambar parippu is acquired from certified organic farmers, protecting the produce’s purity and flavour.
Protein and dietary fibre are both abundant in green gram. They have a low fat content and a high vitamin, potassium, and calcium content. Because it is lighter and easy to digest, green gram is usually consumed as a summer dal.
