Legumes are a food group rich in B vitamins, containing different beneficial minerals like calcium, potassium and magnesium.
The findings showed that among the different subtypes of legume, participants who had a higher consumption of lentils - one serving per week had a 33 per cent lower risk of developing the disease. Legumes also contain sizable amounts of fibre and are regarded as a low-glycemic index food, which means that blood glucose levels increase only slowly after consumption.
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Esta historia es de la edición December 14, 2024 de The Free Press Journal.
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Are you diabetic? Eat legumes for these reasons
A higher consumption of legumes such as lentils, chickpeas, beans and peas has the potential to lower the risk of developing Type 2 diabetes by 35 per cent, researchers say.