Legumes
Legumes play an important role in Iranian cuisine and are the main ingredients of some of the most traditional and popular Iranian dishes. The well-cookedness of beans is perhaps the most important factor that consumers pay attention to when choosing a brand, and for this reason, all Otana beans are selected from the best places in proviences of Iran to grow these products. Otana chickpeas from Kermanshah, pinto and white beans from Khomein, red beans from Lorestan, split chickpeas from Azarshahr and lentils from the Canadian lentil type, all of the best and most well-cooked types, selected, sorted, hand-picked and packaged.
In order to eliminate the bloat-causing compounds of legumes, it is better to soak them in water overnight before cooking (note that lentils and split chickpeas do not need to be soaked). A quicker way is to boil the beans in water for two minutes and then let them soak in the same water for an hour with the flame off. Also note that when cooking, do not add salt to the beans, because this will make the beans hard which takes longer time to be cooked.
Legumes are very low in fat and are a source of vegetable protein and carbohydrates. These useful foods contain various minerals and vitamins, including calcium, potassium, iron and B vitamins. Legumes are a good source of folate, which in pregnant women causes the development of the fetus without defects. The glycemic index of these foods is low and is useful for diabetics. After all, legumes are good for your heart health, because they reduce the level of bad cholesterol (LDL) and also the level of triglycerides. Researchers believe that people who want to reduce the absorption of saturated fats can replace red meat with legumes such as beans and lentils.
Coming up, Otana legumes are presented in their different weights and packages.