The contribution of legumes to the diet of English peasants and farm servants, c. 1300

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Abstract

A diet based only on cereals (wheat, rye, barley and oats) and legumes (peas and beans) can be calculated to provide sufficient protein to sustain human life when it contains 18 per cent dry legumes. This percentage is tested against different sources to see if it is applicable for English peasants and farm servants c. 1300. Moreover, the percentage of legumes in arable production in the non-demesne sector c. 1300 is found to be at least twice as large as in the demesne sector.
Original languageEnglish
Pages (from-to)19-38
Number of pages20
JournalAgricultural History Review
Volume63
Issue numberI
Publication statusPublished - Jun-2015
Externally publishedYes

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