Cultivating and eating more legumes will save us! Scientists ask for greater production of lentils and beans in Europe to reduce the environmental impact of intensive crops
To save the planet? We must cultivate more legumes and reduce the consumer of meat. This represents a more sustainable and more nutritious approach to agriculture in Europe. This is confirmed by a study published by Frontiers in Sustainable Food Systems. Adding them to the traditional rotation of crops (which typically includes barley, wheat and rapeseed) offers significant benefits both to the environment and man and livestock, which obtain food with higher nutritional value.
“This strategy can significantly contribute to the specific objectives of the European Union Green Deal Farm To Fork to reduce greenhouse gas emissions, the use of chemical pesticides and synthetic fertilizers” says Marcela Porto Costa of Bangor University, author of the study . “For example, in Scotland we have shown that the introduction of legumes in the rotation of crops has reduced the nitrogen needs from the outside almost half, while maintaining the production of food intended for human nutrition unchanged.”
Unlike other types of crops, In fact, legumes are the only ones in degrees to find the nitrogen from the air they need to grow. From a nutritional perspective, they are also the most nutritious crops because they provide fibers, proteins, iron, potassium, magnesium and vitamins. Unfortunately, however, despite all the obvious benefits, legumes are still poorly cultivated in our continent: only 1.5% of European cultivable lands are intended for their cultivation, against 14.5% globally.
Dr. David Styles, who coordinated the study, confirms: “Our results strengthen the evidence of the positive role that the transition to a healthy diet, also made of legumes, can play for environmental sustainability. Legumes offer a more balanced intake of carbohydrates, fibers and proteins than cereals, and can thus improve the nutritional quality of the food we eat“.”
These important results show the need to think of the entire system (multi-cultures, from the manufacturer to the consumer) when designing interventions aimed at creating a more sustainable food system, in order to feed us better and at the same time reduce our environmental impact.
The benefits for health
The nutritional properties of legumes are exceptional. First of all, they are an excellent source of vegetable proteins, providing sustainable alternative to animal proteins. A plate of legumes contains on average 20-25% of proteins, making them particularly precious for vegetarians and vegans, but not only.
The wealth of fibers in legumes contributes to different beneficial effects: It promotes the sense of satiety, helps to keep blood sugar stable and promotes the health of the intestine. Soluble fibers, in particular, help to reduce cholesterol in the blood, contributing to the prevention of cardiovascular diseases.
Legumes are also an important source of essential minerals such as iron, potassium, magnesium and zinc. Their low glycemic index makes them particularly suitable for those who have to control blood sugar levels, including diabetics.
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