Legumes have been part of the human diet for centuries. Of these, the common bean (Phaseolus Vulgaris L.) has been very important in the daily diet of all Central Americans and the Dominican Republic, forming part of the basic grains for the region. Like corn, its consumption is very popular and rooted in our food culture.

 

For each of the countries, the different forms of preparation and consumption can be as different as they are similar, as well as their variety.

 

The nobility of the bean places it as a food of various qualities, not only nutritionally, with an important protein content, but also minerals such as iron and folic acid, as well as phytochemical compounds and fiber, being considered a protective dietary factor in the appearance of noncommunicable diseases related to food. Also, due to their great adaptability to the climate, they are resistant to dry seasons, require little land for cultivation, enrich soils favoring other forms of crops, need less water and fertilizers to grow, benefit small producers and encourage family farming.

 

Our region continues to face the great challenge of guaranteeing full food and nutritional security in addition to promoting healthy and sustainable eating, strengthening food systems focused on eliminating all forms of malnutrition, this can translate into increasing both the quantity and quality of food and next to it in not affecting the environment.

 

For the Institute of Nutrition of Central America and Panama -INCAP-, it is a pleasure to present the Book "Legumes and the potential in a seed" as a tool not only for disseminating the value of legumes, their benefits for individual and collective health , offering a sample of bean gastronomy, but also as a means for human development and the welfare state of the peoples of the region.