The legume grains: when tradition goes hand in hand with nutrition

Legumes, also known as pulses, are important staple foods for human food and animal feed. They have long been a part of the Mediterranean diet, and their health benefits stem from the fact that they are important sources of adequate proportions of different nutrients, such as proteins, minerals, lipids, vitamins, starch, sugars and other non-starch polysaccharides. The recognition of their dietary value has even stimulated their inclusion in a separate section of the Portuguese food guide. Still, for cultural reasons, legume grains have often been regarded as “food for the poor”. This stereotype has been changing, in part because of the latest guidelines recommending a reduction in the intake of animal protein but also because of their intrinsic nutraceutical value, since legume grains have a high content in phytochemicals and phytoestrogens. Legume grains have a multitude of uses, from direct consumption to production of flours that can be used in breads and cakes, substantially increasing their protein content. Clearly, the availability of legume grains and legume-derived foods will always be driven by their demand. Nowadays, they are one of the preferred foods by population groups that, due to ideological reasons, do not eat animal foods and are more aware about possible alternatives. This chapter will present an overview on the history of pulses in the Mediterranean diet, as well as a focused review of their most interesting health benefit properties.