Peculiarities and characteristics of Lamon beans
Lamon beans are marketed in special packages issued by the Consortium in which the protection body’s trademark is imprinted with the requirements laid down by the regulations regarding the labeling and packaging of agri-food products.
On each package there is a certification which must indicate the place of origin (Lamon bean from the Belluno Valley), the ecotype and any declaration of an organic product in accordance with current laws on the matter.
Lamon beans are produced with traditionally eco-sustainable methods, carefully selected and patiently processed. The seed production area is limited to the Lamon and Sovramonte plateau, where fertilization takes place only with well-matured manure, on land managed by small family businesses, which have always been dedicated to bean cultivation.
In the other 18 municipalities of the province of Belluno, the majority of the bean to be marketed for consumption is produced.
The bean in our diet
The bean, like other legumes, is part of human history and has entered the diet in such a massive way that it has been defined as ‘the meat of the poor’. This is due to the fact that a pound of dried beans is worth, from a nutritional point of view, almost like a two-pound steak, as it provides the body with the same amount of calories.
Furthermore, eating beans certainly involves fewer problems than eating meat, the excessive consumption of which has long been criticized. The most recent research results attribute health-supporting properties to beans, particularly in the prevention of cancer and heart disease.
- The main qualities of the bean can be summarized in these 6 points
- Proteine: Beans are richer in protein than meat and fish. They have a composition of essential amino acids almost the same as that of foods of animal origin, lacking only some amino acids such as tryptophan, methionine and cysteine.
- On the other hand, these three amino acids are significantly present in cereals, which in turn lack lysine which is abundant in beans. For this reason, a diet based on pasta and beans guarantees a complete protein intake, which satisfies all the body’s needs.
- Starches and sugars: dried beans contain approximately 60% starches and sugars, therefore equal to the percentage that is considered optimal for correct nutrition. For this reason, beans can be used instead of bread and pasta in the diet of obese or simply overweight subjects. In fact 100 g. of dried beans corresponds to 120 g. of bread and 80 g. of pasta.
- Fats: beans have the advantage of containing little and mainly unsaturated fats, fats that are therefore very useful in the diet, while they do not contain cholesterol.
- Vitamins: beans contain a significant amount of vitamin B, which is necessary for the metabolism of carbohydrates, vitamin B2, which protects tissues and eyesight, vitamins B3, B6 and PP, as well as folic acid which is used for the formation of red blood cells. They also contain beta-carotene, vitamin C and E.
- Salts mineral: beans are particularly rich in mineral salts, in particular calcium, magnesium and potassium; they also contain many trace elements essential to the body, such as iron, copper, manganese, zinc and iodine.
- Fiber: the bean, together with other legumes, is the food richest in fibre, both in insoluble form (the cellulose of the seed peel) and in the form of particular sugars contained within the seed.
The aforementioned characteristics of beans make this food play a significant role in the prevention of pathologies such as tumors and some cardiovascular alterations.
- The antineoplastic activity of bean seeds is directly linked to three factors:
1. the increase in intestinal transit speed which reduces the action of any food carcinogens;l’aumento della velocità di transito intestinale che riduce l’azione di eventuali cancerogeni alimentari;
2. the presence of phytic acid which has the ability to prevent colon cancer and tumor forms in general;
3. the content of vitamins C and E and beta-carotene, without neglecting the anti-neoplastic activity of the fibre.
Studies have also identified activities linked to cholesterol metabolism in bean seeds, as well as other legumes. By associating this activity with the fact that beans are cholesterol-free, it is easy to understand the beneficial effects that a diet with beans can have on pathologies related to cholesterol and in particular cardiovascular diseases.
Finally, according to medieval medicine, at least three legumes (broad bean, beans and chickpeas) are aphrodisiacs or, as they said at the time, “excite the pleasures of Venus”.
Only Lamon PGI beans
To these properties, common to all beans, those of Lamon add the delicacy of taste, pleasantness on the palate and easier digestibility.
To learn more
Official website of the Consortium for the protection of the Lamon PGI bean- find out more >