Ingredienti Alimentari - Legumi

a round yellowish seed that resembles a pea, used in cooking

ceci

a type of edible legume characterized by its round shape and nutty flavor

ceci, garbanzos

the small, triangular nut produced by the beech tree, known for its smooth outer shell and delicate, edible kernel

faggio, noci di faggio

a legume with edible seeds, commonly used in various culinary dishes, known for its mild flavor and nutritional valuet

cicerchia, pisello piccione

a type of plant in the legume family that is high in protein and used in a variety of foods such as tofu and soy milk

soia, fagiolo di soia

a large, flat legume with a creamy texture and mild, buttery flavor

fava, fagiolo lima

a seed growing in long pods on a climbing plant, eaten as a vegetable

legumi

a small, drought-tolerant legume known for its nutty flavor and nutritional value

fagiolo delle falene, fagiolo della luna

a small, reddish-brown legume known for its slightly sweet flavor and versatile use in both savory and sweet dishes

fagiolo adzuki, fagiolo rosso

a small, green legume with a tender texture and a slightly nutty flavor

fagiolo mungo, fagiolo verde

a small, round, and often dried seed that is high in protein and is used for cooking soups, stews, etc.

lenticchia

a large, flat legume with a buttery texture and a slightly earthy flavor

fava, fave

a large flat bean that is green in color and comes in a pod, eaten raw or cooked

fave

a long and slender legume that resembles asparagus in appearance and taste

fagiolo asparago, fagiolo lungo

a legume with a distinctive cream-colored skin and a small black mark resembling an eye

fagiolo nero, fagiolo dagli occhi neri

a long brown edible pod with a sweet chocolatey flavor that grows on a small evergreen tree

carrubo

a legume with a cream-colored skin and a kidney-shaped appearance

civetta, fagiolo dell'occhio

a variety of legume with a distinctive kidney shape and a robust, nutty flavor

fagiolo rosso, fagiolo kidney

a variety of legume with a speckled appearance and a creamy texture when cooked

fagiolo pinto, fagiolo macchiato

a type of legume derived from dried peas that have been split in half for cooking purposes

piselli spezzati

a tropical seed pod that bears very acidic and brown fruits, used in Asian cuisine

tamarindo

a legume with edible pods that have distinctive wing-like protrusions along their length

fagiolo alato, fagiolo winged

a variety of edible pod pea that can be eaten whole, including the crunchy and sweet pod along with the peas inside

pisello dolce, pisello mangiatore

a small, shiny, and black-colored bean that has a somewhat oval shape and is commonly used in Latin American, Caribbean, and Asian cuisine

fagiolo nero, fava nera

a variety of legume with creamy-colored seeds that have a mild flavor and a smooth, buttery texture

fagiolo bianco, fagiolo

a small, white legume commonly used in soups, stews, and baked bean dishes

fagiolo navy, fagiolo bianco

a legume with a red and white shell, prized for its creamy texture and nutty taste in culinary applications

fagiolo cranberry, fagiolo rosso

a small, black bean with a dense and meaty texture, commonly used in Latin American cuisine

fagiolo tartaruga, fagiolino tartaruga

the edible seeds of some plants such as peas, lentils, etc.

leguminose