Palabras clave
FS240
Categorías
Cómo citar
Mahan, Lakshmi, Lauren Foster, y 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.
Resumen
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.
Citas
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