Preferences for the culinary use of legumes in terms of their health-promoting properties
DOI:
https://doi.org/10.12775/HERB.2022.008Keywords
legumes, utilization, health promoting propertiesAbstract
The purpose of the study was to conduct a pilot survey of respondents’ preferences for the culinary use of legumes (broad bean crops) in terms of their healthpromoting properties. The survey was conducted among 120 people, 2021 nationwide, electronically using a Google form. Based on the survey, it was found that respondents rarely consume legumes, but are aware of their high nutritional and health-promoting value. The main motive for eating them is sensory acceptance (taste) and the possibility of preparing a variety of dishes. The most common dish prepared from legume seeds was baked beans, bean soup or the use of cooked seeds as an addition to vegetable salads. Among the health-promoting properties of legumes, respondents most often cited intestinal regulation, low glycemic index, prevention of heart disease and atherosclerosis.
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