Starchy legumes in human nutrition, health and culture

@article{Phillips1993StarchyLI,
  title={Starchy legumes in human nutrition, health and culture},
  author={Robert Dixon Phillips},
  journal={Plant Foods for Human Nutrition},
  year={1993},
  volume={44},
  pages={195-211}
}
  • R. D. Phillips
  • Published 1 November 1993
  • Biology, Medicine
  • Plant Foods for Human Nutrition
Starchy legumes have been consumed by humans since the earliest practice of agriculture and have been ascribed medicinal and cultural as well as nutritional roles. They are an important component of the diet in the developing countries in Africa, Latin America, and Asia where they are especially valuable as a source of dietary protein to complement cereals, starchy roots and tubers. Legumes contain 20–30% protein which is generally rich in lysine and limiting in sulfur amino acids. The… 
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