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The article "Cool Beans" discusses the growing popularity of legume ingredients in food products, driven by the increasing demand for plant-based proteins. The worldwide edible beans market is projected to exceed $17 billion in 2024, with the Asia Pacific region leading in consumption. Chickpea flour is highlighted as a top ingredient, with a projected revenue of nearly $2.6 billion in 2024. The article also touches on the history of legumes and pulses, emphasizing their cultural significance and diverse uses throughout the world. [Extracted from the article]

Radhi Devlukia-Shetty's book, "JoyFull: Cook Effortlessly, Eat Freely, Live Radiantly," promotes the ancient Ayurveda tradition. While the author claims that Ayurveda does not judge, she recommends a diet that excludes garlic, onion, and cold drinks. The book includes vegan recipes, such as stewed apples, savory muffins made with chickpea flour and vegan feta, and eggplant "bacon" made with liquid smoke. The author also provides variations of naan, Indian-inspired dishes, and veggie curries. This book may be of interest to those curious about Ayurvedic diets. [Extracted from the article]

Presents an abstract of the study `Cadmium Uptake by Cowpea and Mungbean As Affected by Cd and P Application,' by B. S. Panwar, J. P. Singh, et al., from the `Water, Air, & Soil Pollution' dated May 1999.