• Friday, December 09, 2022


Eating legumes may cut diabetes risk

Legumes are usually a staple of South-Asian diet.

By: Sarwar Alam

Eating over three servings of legumes like lentils, chickpeas, beans and peas every week may significantly reduce the risk of developing type 2 diabetes, a new study has found. Legumes are a food group rich in B vitamins, contain different beneficial minerals (calcium, potassium and magnesium) and sizeable amounts of fibre and are regarded as a low-glycemic index food, which means that blood glucose levels increase only slowly after consumption. Due to these unique nutritional qualities, eating legumes regularly can help improve human health. In fact, the Food and Agriculture Organisation of the UN (FAO) declared 2016 as the international…

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