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pods (kidney beans, green beens, peas, broad beans, chick-peas, soy beans); for their high content in vegetable protein and the almost non-existent content in vitamins (due to the fact that they are cooked longer, thus destroying the vitamins), are considered vegetable "substitutes" for meat.
i legumi (fagioli, fagiolini, piselli, taccole, fave, ceci, soia); per il loro alto contenuto in proteine vegetali ed il nullo o quasi apporto in vitamine (necessitando per lo più di lunghi tempi di cottura , che le distruggono), vengono ritenuti dei "sostituti" vegetali della carne.