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Rośliny strączkowe – czy warto je jeść?

17.07.2017
7 minuty czytania
Źródła
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  • Young P., Plant proteins in relation to human protein and amino acid nutrition. Am J Clin Nutr., 1994
  • Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02395.x/abstract
  • Bazzano L., Thompson A., Tees M., i wsp.: Non-soy legume consumption lowers cholesterol levels: a meta-analysis of randomized controlled trials. Nutr Metab Cardiovasc Dis. 2011;21(2):94–103
  • Aune D., De Stefani E., Ronco A. i wsp.: Legume intake and the risk of cancer: a multisite case-control study in Uruguay. Cancer Causes Control 2009 Nov;20(9):1605-15