Beans and other legumes

Woman's Weekly (UK) - - Health -

Beans are an ex­cel­lent low-fat source of pro­tein and B vi­ta­mins, and there­fore an ideal sub­sti­tute for red meat. Un­like meat, they are also one of the high­est food sources of fi­bre, a di­etary com­po­nent that low­ers the risk of car­dio­vas­cu­lar con­di­tions shown to in­crease the risk of de­men­tia.

There are nu­mer­ous ways to in­cor­po­rate them into your diet – in chillis or soups, on sal­ads, tacos or bur­ri­tos, in rice or pasta dishes, or as a side dish. Try to eat at least four 100g serv­ings every week.

Nu­tri­ent-dense legumes in­clude: beans, such as black beans, kid­ney beans, pinto beans, white beans, but­ter beans and soya beans, as well as chick­peas, lentils and tofu.

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