Scientists have found that legumes help us absorb nutrients such as fiber, potassium, magnesium, iron, folic acid and choline. It is generally accepted that these compounds are insufficient. We also consume less sodium, added sugar and saturated fat thanks to beans, study author Joanne Slavin told Health.
Previous scientific studies have shown that eating legumes is associated with a reduced risk of all-cause mortality and cardiovascular disease. In the new study, experts examined data from the National Health and Nutrition Examination Survey (NHANES) from 2001 to 2018. The survey included 23,554 people aged 19 to 50, as well as 21,020 people aged 51 and over.
When people started eating more legumes, they noticed that the quality of their diet improved by 15-16% (if they added one serving of beans) and 19-20% (if they added two servings). It will also help reduce the risk of chronic diseases such as heart disease, stroke, diabetes and cancer.
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Source: Ferra
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