legumin

The proteid contained is that variety known as legumin, which is either the same, or is closely allied, to the casein of milk and cheese.

The Chemistry of Food and Nutrition A. W. Duncan

Peas and beans contain a smaller proportion of starch, but more proteid matter, called legumin, or vegetable casein.

A Practical Physiology Albert F. Blaisdell

It is a globulin known as legumin, and is acted upon mainly by ferments working in alkaline solutions, as in the lower part of the digestive tract.

Human Foods and Their Nutritive Value Harry Snyder

Typical of leguminous plants (so called because they furnish legumin, or vegetable cheese), whilst furthermore possessing certain medicinal properties, the Bean and the Pea have a claim to be classed with Herbal Simples.

Herbal Simples Approved for Modern Uses of Cure William Thomas Fernie

Peas also contain protein in the form of legumin, there being three times as much of this substance in dried peas as in green ones.

Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

The proteids, frequently spoken of as the nitrogenous foods, are rich in one or more of the following organic substances: albumen, casein, fibrin, gelatine, myosin, gluten, and legumin.

A Practical Physiology Albert F. Blaisdell

In the entirely matured bean, which, as has already been mentioned, belongs to the class of vegetables called legumes, the high food value is due to the high percentage of starch and the large amount of protein in the form of legumin, a substance that is an important substitute for other more expensive protein foods.

Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

The legumin contained in this vegetable is very light and sustaining, but it is apt to form unwholesome combinations with any earthy salts taken in other articles of food, or in the water used in cooking; therefore Lemon juice or vinegar is a desirable addition to Lentils at table.

Herbal Simples Approved for Modern Uses of Cure William Thomas Fernie

They belong to the class of vegetables known as legumes, and are therefore high in protein in the form of legumin.

Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

One of these proteins is sometimes called _vegetable albumin_, but the chief protein of vegetables containing the largest amount of this substance, namely, beans, peas, and lentils, is called _legumin_, from the term

Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables