1, red beans: Li Shizhen called red beans for the heart of the valley. Red bean, legume Acacia subgenus, widely distributed in tropical areas. Red beans like light, root deep material tough, strong wind resistance, developed root system, with rhizoma, can fix the free nitrogen in the atmosphere.
2, mung bean: rich in vitamin A, vitamin B, vitamin C. Mung bean is a legume mung bean seeds, also known as green beans, green beans, plant beans, etc., in China has been more than two thousand years of cultivation history. The origin is in the region of India and Myanmar. Nowadays, it is commonly cultivated in East Asian countries, and a small amount of it is also cultivated in Africa, Europe and the United States, and China and Myanmar are the main exporters of mung beans. The seeds and stems are widely consumed.
3, soybean: rich in protein, fat, and lecithin and a variety of vitamins. Compared with other foods, only one protein soybean than lean meat 1 times more than eggs 2 times more than cow's milk 1 times more. Phosphorus content in soybeans can be considerable.
4, black beans: black beans taste sweet and flat, black beans are rich in nutrients, there is a "king of beans", "the flower of nutrition" of the name. Black beans, soybean plants, soybean seeds. Native to northeastern China, now Henan, Shaanxi and other plants.
5, peas: peas are rich in beta-carotene, can be consumed in the body into vitamin A. Peas, legumes peas plants, native to the Mediterranean, Central Asia region. Its like a mild and humid climate, do not tolerate dry heat, drought resistance is poor, the adaptability of the soil is broader, the soil quality requirements are not high, in order to water retention, good aeration and rich in humus sandy loam and loam is the most suitable.