Legumes are rich in vitamins, fiber, carbohydrates, proteins and therefore are considered as food of high nutritional value. In particular, the carbohydrates contained in legumes are slowly absorbed and are therefore classified as low glycemic index food. In fact, their content of vegetable protein reaches up to 20-25% and in combination with the folic acid they contain can partially replace animal protein. In addition, they are a good source of iron, phosphorus, potassium, calcium.
Finally, the benefits of legumes seem to include good bowel function, cardioprotective action, blood sugar regulation, and perhaps, some anti-cancer action.
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