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Chickpeas are high in protein and dietary fiber, are a good source of potassium, vitamin C and folate, and are cholesterol free. Due to their high-fiber content, they also help prevent constipation and promote a healthy digestive tract. You could add chickpeas to salads, or even curries.
Split peas offer significant levels of protein, iron, zinc, and phosphorus. They may also offer significant anti-inflammatory effects. They taste great in salads soups.
Mung beans are an excellent source of protein, fiber, antioxidants and phytonutrients. Sprouted mung beans tossed with tomatoes and cucumbers make a healthy snack.
With almost 9 grams of protein and 8 grams of fiber per cooked serving, lentils are slightly higher in protein and fiber than black beans and chickpeas. The folate content present in lentils helps prevent neural tube defects in women, aids in the formation of red blood cells and in maintaining homocysteine levels, which keeps hypertension in check. Adding lentils to soups, casseroles and meat sauces to add extra texture and flavour as well as lower their fat level.