Ingredientes Alimentares - Leguminosas

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

grão-de-bico

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

grão-de-bico

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

noz de bétula

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

feijão de pombo

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

soja

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

feijão lima

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

feijão

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

feijão-moth

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

feijão adzuki

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

feijão mungo

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

lentilha

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

fava

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

fava

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

feijão-aspargo

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

feijão-de-corda

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

algarrobo

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

feijão-de-corda

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

feijão vermelho

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

feijão pinto

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

ervilha partida

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

feijão alado

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

ervilha-adoçada

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

feijão preto

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

feijão branco

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

feijão navy

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

feijão cranberry

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

feijão tartaruga

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

leguminosas