Small, white beans that are only hand-picked grow in the fertile lava soils of the small Sicilian island of Ustica. They have been cultivated since ancient times, as shown by several archaeological finds: Pots containing pulse fossils were found in Peru in tombs from the pre-Inca period and other documents provide evidence that beans were used by the Ancient Egyptians as propitiatory gifts to the divinities in religious ceremonies.
The bean is of significant interest for its fruit, which is typical in peasant cooking in the world of agriculture and is an important protagonist in the Mediterranean diet. As all pulses (lentils, chickpeas, peas, broad beans and all leguminous plants), beans are vegetables with the highest percentage of protein and mineral salts.
They contain potassium, folic acid, magnesium, iron, copper, phosphorus, zinc and vitamin B6. They are an excellent substitute for meat, in fact recommendations suggest not eating the two dishes together.
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