Frijoles, guisantes, y lentejas: Beneficios de la Salud
Vol. 2014 No. 2, Historical Fact Sheets
Vol. 2014 No. 2

Frijoles, guisantes, y lentejas: Beneficios de la Salud: FSHN13-06s/FS240, 1/2014

Historical Fact Sheets
https://doi.org/10.32473/edis-fs240-2014
Published 2014-03-31
Lakshmi Mahan
Lauren Foster
Wendy J. Dahl
University of Florida
Colección de cuencos de madera con legumbres
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PDF-2014

Keywords

FS240

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How to Cite

Mahan, Lakshmi, Lauren Foster, and Wendy J. Dahl. 2014. “Frijoles, Guisantes, Y Lentejas: Beneficios De La Salud: FSHN13-06s/FS240, 1/2014”. EDIS 2014 (2). Gainesville, FL. https://doi.org/10.32473/edis-fs240-2014.
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Abstract

Los frijoles, los guisantes y las lentejas son conocidos colectivamente como legumbres. Los frijoles son una gran fuente de muchos nutrientes, incluyendo proteína, fibra y potasio.

This 2-page fact sheet was written by Lakshmi Mahan, Lauren Foster, and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, January 2014.

https://doi.org/10.32473/edis-fs240-2014
view on EDIS
PDF-2014

References

ChooseMyPlate.gov. Available at: http://www.choosemyplate.gov/index.html. Accessibility verified: January 16, 2013.

Mitchell DC, Lawrence FR, Hartman TJ, Curran JM. 2009. Consumption of dry beans, peas, and lentils could improve diet quality in the US population. J Am Diet Assoc;109(5):909-13. https://doi.org/10.1016/j.jada.2009.02.029

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