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Rich source of fiber and calcium, the Greek giant beans are ideal for traditional recipes.
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.
Beans are a good source of vitamins, trace elements and fiber, gluten free and are ideal for recipes such as bean soup with sausage.
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 flavor as well as lower their fat level.