Soaking Legumes: The Science Behind the Tradition
Do you remember the bowl of legumes “resting” overnight on the kitchen counter? For our grandmothers, this was second nature. Today, modern science confirms that this traditional practice is one of the most important steps for enhancing the nutritional value of OMEGA...
Its nutritional value is very important. Rice contains about 90% of simple and complex carbohydrates and is gluten-free by nature. Rice, in particular brown rice, is rich in B vitamins such as niacin, thiamine, riboflavin and selenium.
Rice does not cause allergies. It is an easily digestible food and can be eaten by everyone. It is free of cholesterol, salt and fat. It belongs to the group of cereals that form the basis of our diet. In the food pyramid, rice, together with bread, pasta and breakfast cereals, is at the bottom of the pyramid and 6-11 portions should be consumed daily (1 portion corresponds to 1 slice of bread and 1/2 cup of boiled rice, pasta and cereals).
RICE
LEGUMES
Legumes include beans, lentils, chickpeas, fava beans, etc. They are characterised by their high nutritional value (about 350 calories per 100 g) and are a rich source of complex slow-absorbing carbohydrates, amino acids, fibre, vitamins (B, C and E), trace elements and, of course, protein. Legumes contain no fat and sugar and are an integral part of the wider Mediterranean diet and traditional Greek cuisine.
Legumes contain rich amounts of fibre, much more than even cereals. Fibre helps to eliminate fat from the intestines, providing protection against the development of bowel cancer, while a diet rich in fibre (soluble) is associated with a reduced risk of heart disease as it helps to reduce cholesterol.
Omega selects the finest varieties of grains that offer unique nutritional value and flavor.