On Food and Cooking

notes (due respectively to pyrazines, salicylaldehyde, aldehydes, and pyridines). Buckwheat flour contains a ...

Japanese make soba, buckwheat noodles. In the United States it’s most often encountered in pancakes, t ...

Beans and Peas Beans and peas belong to the third largest family among the flowering plants (after the orchid ...

lent its name to a prominent Roman family: Fabius comes from the fava bean, Lentulus from the lentil, ...

grains. In fact, the cotyledons are actually a transformed endosperm. When pollen joins ovule in the process of ...

Fava bean, broad bean Vicia faba Lupine Lupinus species Alfalfa Medicago sativa Natives of India and East Asia ...

Black-eyed pea, cowpea, crowder Vigna unguiculata Bambara groundnut Vigna subterranea Natives of Central and South Americ ...

legume seed coat is almost entirely cell-wall carbohydrates, and includes most of the seed’s indigestible ...

cooking. Seed Colors The colors of beans and peas are determined mainly by anthocyanin pigments in the ...

Legumes and Health: The Intriguing Soybean Beans and peas are generally excellent sources of a number of nutrients, ...

show the embryo. The hilum is a small pore through which water can pass directly to the embryo; it and the ...

of prostate cancer and heart disease. However, some studies suggest that phytoestrogens can worsen preexisting ...

Soybeans are also a good source of phytosterols, chemical relatives of cholesterol that also interfere ...

they contain large amounts of carbohydrates that human digestive enzymes can’t convert into abs ...

excess water, let them stand for an hour, then discard the soaking water and start the cooking with ...

endowment of the enzyme lipoxygenase, which breaks unsaturated fatty acids into small, odorous molecules. The main ...

Bean Sprouts Bean sprouts are best known from the cooking of China, where mung bean sprouts became popul ...

and so cook fairly quickly, in 10 to 30 minutes. They’re also sweeter than the dried beans. Peas, lima ...

mush. The Cooking Liquid The quality of cooked beans and the time it takes to cook them depend ...

textures. Hard water with high levels of calcium or magnesium actually reinforces the bean cell walls ...