Food and Agriculture Organization of the United Nations has named 2016 the year of the legumes to raise awareness of the importance of regularly eating vegetables, such as peas, lentils and particularly beans.
Legumes contain large amounts of amino acids and plant proteins, and play a significant role in preventing serious illnesses and keeping them in check if the occur, including heart problems and different types of cancer.
Beans are rich in fiber and antioxidants, and help regulate blood sugar levels and insulin production as they have a low glycemic index.
Beans have a very high nutritional value thanks to large amounts of potassium, calcium, iron, phosphorus, magnesium, zinc, and sodium.
In terms of vitamins, you will find plenty of vitamin B6, vitamin K, and vitamins B2 and B3 in beans, as well as folic acid.
Research from Harvard University has confirmed that women who eat beans twice a week have a 24% less chance to develop breast cancer, colon cancer, heart disease, Type 2 diabetes, and high blood pressure.
You can combine beans with other veggies or meat thanks to its mild and neutral taste, and easily incorporate them into your diet.