Legumes are often called "sugar absorbers" due to their high fiber content, which slows glucose absorption and limits insulin spikes. This property makes them essential in the diet of people with diabetes.
In addition to regulating blood sugar levels, legumes are rich in vitamins and minerals: B vitamins, potassium, selenium, magnesium, calcium and iron.
Magnesium contributes to the proper functioning of muscles, the nervous system and maintaining 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 go perfectly with almost any dish, from breakfast to dinner.
