Legumes are often referred to as “sugar absorbers” due to their high fiber content, which slows glucose absorption and reduces the sudden release of insulin. This property makes them essential in the diet of diabetics.
In addition to regulating blood sugar, legumes are rich in vitamins and minerals: B vitamins, potassium, selenium, magnesium, calcium and iron.
Magnesium contributes to muscle function, the nervous system and normal blood pressure, while iron is involved in oxygen transport and cell growth.
Useful properties of legumes
Legumes come in a variety of shapes, colors, and flavors: beans, chickpeas, lentils, peas.
They can be eaten fresh, dried, canned or frozen, and they go wonderfully with almost any dish, from breakfast to dinner.
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