Closing of the International Year of legumes

 

 

 

FAO emphasizes that awareness of the benefits of these seeds must continue well beyond this particular year and around the world. Legumes are good for the health, they improve farmers' livelihoods and are beneficial to the environment.

 

 

 

Legumes are very nutritious. They are very high in protein, since they usually contain twice as much as whole grains and three times more than rice. When mixed with other foods, their nutritional value is enhanced. It is advisable, for example, to consume cereals with legumes to improve the quality of the protein intake of the meal.

 

 

 

Very rich in iron they help to fight deficiencies and anemia. They are also good sources of vitamins and have a low glycemic index helping to stabilize blood sugar levels as well as insulin levels. They also offer a low fat content but high fiber content.

 

 

 

For agricultural production, legumes are a good choice because they promote adaptation to climate change and favor biodiversity. There are many drought resistant legumes that can be grown in arid areas with limited rainfall (300-450mm per year) and irregular rainfall. Moreover, by fixing nitrogen in the soil they make it more fertile, crops can be multiplied, biodiversity increases, creating a more welcoming landscape for animals and insects that eliminate pests and reduce the use of chemical inputs.