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To Skin or Peel? Differences at the Bean Feast - 12/07/2010
 

Letter to the Times

In a letter to the Times a reader, Pam Robinson, descries “another example of the North/South divide” in the UK: she wonders “why so many chefs insist on the importance of peeling broad beans.” Why, indeed “I have been eating home-grown broad beans for 60 years and enjoying the whole bean. I know of no one in this locality who would peel the skin off a broad bean,” Pam Robinson, of Sandback, Cheshire , writes. Nor us for our Portfolio of Eating Plans; however, it is another example of nutrients overlooked that may lie just under the skin and count for the goodness of a cheap and cheerful food, like others in the cereals and pulses from wholegrain rice and wheat, polished rice, and naked and covered grains – and including the textbook examples of parboiled rice and removal of B-vitamins and beri-beri; and not to mention the properties and uses of the hulls and bran and lignin. And what if the beans come tinned?

 
 
 

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