Legumes are edible seeds or pods, such as black beans, chickpeas, peas, and even peanuts, that grow from certain plants. When dried they are often referred to as pulses.

A Harvard article notes that they make a good exchange for red meat because they contain many of the same nutrients, but fewer of the drawbacks. Not much saturated fat, and are a good source of protein, and fibre, with nutrients, such as folate, calcium, potassium, zinc, B vitamins, and antioxidants.

The Mayo clinic adds that: Legumes are among the most versatile and nutritious foods available. They are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fibre.

In “How Not to Die”, Doctor Greger recommends that as part of his recommended vegetable-based diet, everyone should eat THREE portions of legumes every day.
If that seems a lot, remember that we do have a fair amount of choice from: Beans, Peas, Chickpeas (and houmous), Baked beans, Peanuts, Lentils, Kidney beans, Black-eyed peas, and of course soya in food products and many forms, like soya milk, Tofu and Edamame.

Link to my post on “How Not to Die

Link to my post on “Soya

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