Legume seeds consist of an embryonic plant surrounded by a protective seed coat. The embryo is made up of two large storage leaves, the cotyledons, and a tiny stem. The cotyledons are a transformed endosperm that provide the bulk of nourishment. The seed coat is interrupted at the hilum, a small depression where the seed is attached to the pod. It is through the hilum that the legume absorbs water.
Most beans and peas are mainly protein and starch, except soybeans and peanuts which have large contents of oil (between 25% and 50% respectively).
The colors of beans and peas are determined mainly by anthocyanin pigments in the seed coat. Solid reds and blacks survive cooking, while mottled patterns become washed out when their pigments leak into adjacent non-pigmented areas and into the cooking water. Color intensity is best preserved by cooking the beans in just enough water to keep them covered. It is best to add water only as needed to keep them barely covered.
No comments:
Post a Comment