Black Beans

The Black bean, also known as the black turtle bean because of their hard, shell-like appearance, is high in protein and fiber content. They are native to the Americas, but have been introduced all around the world, due to its dense, meaty texture, which makes it popular in vegetarian dishes.

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Chickpea /Garbanzo Beans

The Chickpea, or also known as Garbanzo bean, have long been valued for their fiber and protein content. They also contain certain dietary minerals such as iron and phosphorus. Chickpeas are grown in Australia, Mediterranean, western Asia, the Palouse region, the Great Plains, and most notably, India, who is the world leader in Chickpea production.

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Lentils

Lentils are a very good source of cholesterol-lowering fiber with virtually no fat. The majority of world production of lentils comes from Canada, India and Australia.They easily absorb a variety of flavors from pair-able foods and seasonings and are available throughout the year.

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Peas

Peas are one of the most ancient cultivated vegetables grown all over the temperate, and semi-tropical regions. They are one of the most nutritious vegetables that is rich in phyto-nutrients, minerals, vitamins and anti-oxidants.

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Pinto Beans

The most commonly produced bean in America, pinto beans packs quite a healthy dose of protein, fiber, iron and potassium. They’re called pinto beans because of their skin, which closely resembles the pinto horse.

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