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What's a Legume - What's a Pulse? Ask many people this question and you will find they are generally confused about what they are and how to cook them and what to cook with them, but I am sure we all know them and have all eaten them alongside potatoes, pumpkin, meat and fish, etc. Legumes tick all the boxes, they are tasty, nutritious, cheap and sustainable. Despite all this, most of us either don’t eat enough of them or avoid them. Beans and legumes are the fruits or seeds of a family of plants called Fabaceae. Commonly eaten around the world, they are rich sources of fibre and important vitamins and minerals. They’re also great sources of vegetarian protein. I love to incorporate beans into soups, salads, and other recipes. Beans and legumes have a number of health benefits. Eating more of them may help reduce cholesterol, decrease blood sugar levels, and increase healthy gut bacteria. Here are four of the healthiest beans and legumes you can eat — and why they’re good for you. Chickpeas also known as garbanzo beans. Chickpeas are a great source of fibre and protein. Many scientific studies show that beans and legumes, such as chickpeas, and hummus — which is primarily made from chickpeas — led to a 5% decrease in afternoon blood sugar levels. Since chickpeas and other legumes are high in fibre and beneficial plant compounds, eating them may also help improve the composition of gut bacteria. Lentils are a great source of vegetarian protein and can be a good addition to soups and stews. Lentils are one of the most iron-rich legumes. Peas contain high quality protein, fibre, micronutrients, and antioxidant compounds that provide benefits like promoting a healthy gut. Kidney beans are high in fibre that can help slow the absorption of sugar into the blood and therefore reduce blood sugar levels. Others are Fava Beans (Broad Beans), Green Beans (French Beans), Lima Beans, Mung beans, Cannellini Beans, Black Beans and Adzuki Beans. |
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