Legumes are often called “sugar absorbers” because of their high fiber content, which slows down glucose absorption and reduces the sudden release of insulin. This property makes them essential in the diet of people with diabetes.
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.
