The consumption of legumes in Hungarian homes should be increased

By: Trademagazin Date: 2024. 02. 09. 11:58

Legumes are an excellent source of vegetable protein, and since 2019, World Day has been drawing attention to the benefits and beneficial properties of their consumption. Bonduelle has been trying to authentically inform as many consumers as possible about the importance of legumes on the Hungarian market for years. An innovative health trend has also started in Hungarian gastronomy, but we are still at the beginning of the road compared to other European countries. The different types of legumes are not only an essential part of a healthy diet, but they are also colorful raw materials that can be prepared delicately and in a variety of ways.

Although leguminous vegetables have an extremely high nutritional value, they still find little place on the plates of Hungarians. Vegetable foods with a high fiber and protein content, low in cholesterol and rich in iron ensure a stable and balanced energy level, despite this, most of the daily protein intake of Hungarians is of animal, not plant, origin. This year, on the occasion of World Legume Day, Bonduelle is trying to promote the consumption of vegetables with creative recipes.

With a little rethinking, pulses can be made into much more than a vegetable or a simple side dish. Bonduelle cooperates with Claudia Liptai and her husband, confectioner Ádám Pataki, in promoting legumes. On the occasion of World Legume Day, the couple made sweet muffins using red beans and chickpeas in a show baking, showing that with a little creativity, healthy ingredients can also be important ingredients in desserts.