How many times our parents have told us “Eat your legumes!”?
Even today, the researchers remind us how useful the properties of the legumes are: low in fat and high in fibers, phosphorus, iron, potassium, calcium, mineral salts, group B vitamins, folic acid (suitable for pregnant women and kids) and vegetable proteins.
Legumes are indeed miracoulous in terms of nutritional functions: they reduce the cholesterol and stabilise the metabolism. Furthermore, frequent consumption of legumes contributes to control glycemia and to prevent colon cancer, constipation, anemia and lipids anomalies of the blood.
Slow Food, the NGO promoting the consumption of healthy foods and sustainable products, reports that the plantation of legumes is eco-friendly, as legumes do not need a lot of water to be produced while at the same time they release nitrogen in the ground, increasing its fertility.
LUZI knows very well this reality and endorses the same through our everyday farmers’ activities aimed at the organic and sustainable production of Italian legumes.
LUZI is a leader in the production of pasta based on legumes. Our selection SOLOLEGUMI contains a variety of different formats with wholemeal organic flours of chickpeas, broad beans and peas. Another format is SENZAGRANO pasta, a Luzi specialty with a unique taste due to chickpeas, millet and flax flours.
Another Luzi specialty is “FARRO&FAVE” pasta, made up of whole organic farro (66%) and broad beans flour, a precious alternative to the usual diet regimes making use of wheats of uncertain provenance.