Beans And Grains

One of the oldest cultivated plants in history, legumes made their first appearance in the Mediterranean region. Well-known legumes include clover, peas, beans, lentils, carob, soybeans, peanuts, and tamarind.

They additionally possess a singular cultivation trait you can use at home. They are the only plant that can obtain its nitrogen directly from the atmosphere. When the stalks die and are returned to the soil they deposit surplus nitrogen in the ground, a green fertilizer if you will.

They are among the most versatile and nutritious foods available. Typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also posses beneficial fats and fiber. A good source of protein, legumes can be a healthy substitute for meat, which has more fat and cholesterol.

Used almost universally by global cuisines, they provide an incredible amount of worldwide nutrition in developing nations. The only draw back is too much of them (a really lot) can provide an excess of phytic acid which, while not toxic, does bind itself to its proteins and thusly retard the absorptions of the available nutrient - defeating their benefit. (Phew!)

But then again, too much of anything is not a good thing - right!