Regardless of whether you prefer grains, legumes, or both equally – they make more than good components in your balanced diet. Moreover, you can ideally use the versatile applications of grains and legumes to meet the demands of today's challenging daily routine, where often little time remains between meetings and power workouts.

What are grains?

Grains refer to the plants from the family of grasses. Their seeds, the cereal grains, have been cultivated and used as food for many centuries. These include wheat, rye, barley, oats, corn, rice, millet, and spelt. They come in various forms, such as whole grains, flour, flakes, or semolina. Grains are particularly valued for their energy-providing carbohydrates, but also for their fiber and minerals such as iron and magnesium.

What are legumes?

Legumes are the seeds of plants from the family of Fabaceae. The seeds develop in pods, some of which are even edible. Classic legumes include lentils, various types of beans, peas, chickpeas, soybeans, and lupins. Like grains, legumes can be used in diverse ways: as whole seeds, purées, flour, or even fermented – think of tofu made from soybeans, for example. Noteworthy is their high protein content, which is particularly beneficial for people who prefer a plant-based diet. But the fiber content is also significant.

In our range, you'll discover grains and legumes in the form of delicious lentils, which are not only perfect for lentil soup but also a true (Swabian) specialty when paired with sausages and spaetzle. Alternatively, in the realm of grains and legumes, you'll find grains such as millet and cornmeal. The former is considered one of the oldest grains and was even considered a staple food in Germany before the rise of potatoes. Cornmeal, better known as polenta, is the ideal base for porridge dishes or creamy spreads.

Neither grains nor legumes? That works too! Two superfoods to add to your diet, alongside grains and legumes, are chia seeds and flaxseeds. Both boast a profile of fatty acids, protein, and fiber that is impressive and enhance almost any dish – from breakfast muesli to dinner.

Are whole grain products more nutritious than white grain products?

Whole grain products are made from the entire grain, preserving a greater variety of nutrients, including fiber, vitamins, minerals, and antioxidants. In white grain products, some components are removed, leading to the loss of many of these valuable nutrients. For this reason, whole grain products are often considered more nutritious and beneficial.

Can grains and legumes be used as a protein source in a vegetarian or vegan diet?

Yes, definitely. Grains and legumes are excellent plant-based protein sources. A combination of both – such as rice and beans – can provide a complete amino acid profile, which is particularly important for vegetarians and vegans.

Why do legumes cause bloating in some people?

Legumes contain certain types of carbohydrates that are not fully digested in the small intestine. These carbohydrates then move into the large intestine, where they are fermented by bacteria, which in turn produces gas. Some people may be more sensitive to these gases and experience bloating.

How can the digestibility of legumes be improved?

Soaking legumes before cooking can help reduce some of the hard-to-digest carbohydrates. Additionally, draining the soaking water and using fresh water for cooking can also help. Spices like cumin, fennel, and ginger can further enhance the digestibility of grains and legumes.

What distinguishes pseudocereals from true grains and legumes?

Pseudocereals are plants that can be used similarly to grains but do not belong botanically to the same family. They are often gluten-free and can be a good alternative for people with gluten intolerance or celiac disease. Examples of pseudocereals include quinoa, amaranth, and buckwheat.

This text was written based on the current scientific knowledge of nutrition. Nutrient and health-related statements have been reviewed and created by a nutritionist in accordance with the Health Claims Regulation (EC No.1924/2006).