Grain legumes (haricot, bean, pea and chickpea) in the structure of functional nutrition

The problem of healthy eating is one of the most important concerns of every modern person. Providing the population with high-grade, affordable and safe food is currently intensively carried out research and scientific work on leguminous crops with functional properties. This article discusses the beneficial properties of such crops as beans, peas, chickpeas and their role in improving nutrition and public health. Breeders of the Omsk State Agrarian University created new high-yielding cultivars of beans: vegetable direction - In memory of Ryzhkova, Gold of Siberia, Marusya and Sibiryachka; grain use - Lukerya, Olive, Omsk Jubilee, Omichka. The presented results of our scientific studies indicate the prospects for the cultivation of legumes under the conditions of Western Siberia, since valuable protein products in our zone can be obtained sufficiently early. The use of legumes in the diet of the population will expand the range of vegetable, leguminous crops of the Siberian region and increase their role in the system of "health, nutrition, resources."