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Legumes are plants having edible seeds within a pod. Members of the legume family include: beans, peas, peanuts, and lentils. Legumes are a rich source of iron, niacin, thiamine, riboflavin, and protein. Because of their high but incomplete protein content, they should be combined with other complementary forms of proteins and foods, such as brown rice, or white rice (enriched).

Kirschmann, John D. Nutrition Almanac: Nutrition Search Inc. New York: McGraw-Hill, 1984.


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