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Nutritional Facts about Grains Legumes
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INTRODUCTION

• Nutrition is defined as the one by which an
  animal or plant takes in and utilizes food
  substances. There are different types of grains
  found within the true cereal grains which are
  from the botanical family Poaceae like wheat,
  oats, rice, corn (maize), barley, sorghum, rye,
  and millet. The pseudo-cereal groups are
  nutritionally similar and used in similar ways to
  true grains. Legumes include all forms of beans
  and peas belonging from the Fabaceae (or
  Leguminosae) botanical family. There are plenty
  of different species of legume plants.

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• Grains contain both whole grains and refined make
  an important contribution to the nutrient
  intakes. However, their role in a healthy diet
  goes beyond the provisional nutrients. Studies in
  the USA, UK, and Europe reports that the
  consumption of whole grain foods reduces overall
  disease risk and all-cause mortality. Eating 3
  serves of whole grain foods a day is linked to a
  20-30 reduction in risk of total mortality,
  cardiovascular disease, diabetes, stroke and some
  cancers comparable to that observed for 5 6
  serves of fruit and vegetables.

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• Legumes include a range of essential nutrients
  including protein, carbohydrates, dietary fiber,
  minerals and vitamins. They are an economical
  dietary source of plant-based protein and also
  are higher in protein than most other plant
  foods. Virtually free of saturated fats contain
  no cholesterol which is low in fat Rich in
  energy-giving carbohydrates, with a low glycemic
  index rating for blood glucose control. Legumes
  includes relatively low quantities of the
  essential amino acid methionine (which is found
  in higher amounts in grains).