The foods of the legumes family are among the foods that are frequently used both in our country and around the world. Each legume, especially chickpea, has its own characteristics.
CHICKPEAS
Chickpeas are a great source of fiber and protein. Compared to other high-carb foods, chickpeas are particularly beneficial for lowering post-meal blood sugar and improving insulin sensitivity. Chickpeas, which are lower in calories than others, can help improve gut health.
LENTIL
Lentils are a great source of protein for vegetarians. Lentils are one of the most iron-rich legumes. Iron is a trace mineral your body needs to produce hemoglobin, a protein that transfers oxygen in the blood. Finally, lentil sprouts may also aid heart health by reducing low-density lipoprotein (LDL or “bad”) cholesterol and increasing high-density lipoprotein (HDL or “good”) cholesterol.
PEAS
The high-quality protein, fiber, micronutrients and antioxidant compounds in peas contribute to health benefits such as feeding good gut bacteria and maintaining healthy blood sugar levels. Peas are an important source of vitamin K.
KIDNEY BEAN
Foods high in fiber, such as kidney beans, can help slow the absorption of sugar into the blood and therefore lower blood sugar levels. Kidney beans are an excellent source of folate. Eating folate-rich foods is especially important for pregnant women, as this water-soluble vitamin is vital for the neurological development of the fetus.