Bulgur

There are many arguments and results about the positive effects of beans on the human body and in favor of their consumption. Research has found that those who eat more leguminous vegetables will be less exposed to the risk of heart disease - this may be related to the phyto-chemicals found in beans, among other things. Nutrition experts recommend consuming legumes as often as possible, because in addition to being delicious, healthy, and "doing" a lot for us, they also contain a wide range of natural substances that protect against cancer. Beans provide us with water-soluble fiber as well as saponins and phytosterols, which help lower blood cholesterol levels. Research has established that consuming 10 grams of water-soluble fiber per day (about 200-250 grams of beans contains this amount) can reduce the level of LDL cholesterol in the blood by up to 10 percent compared to the baseline value. White salad beans are one of the most popular and well-known types of beans.

Native to America, the pinto broad bean, a legume, was already known and enjoyed centuries ago. Folk medicine used it to treat many problems, such as eczema, acne, hiccups, rheumatism, diarrhea, burns, urination and cardiovascular complaints. Thanks to its valuable ingredients, it plays an important role in both disease prevention and dietary treatment. Research proves that pinto beans help prevent obesity and type 2 diabetes through their complex carbohydrates, high fiber and protein content, and other valuable ingredients. Its regular consumption reduces the cholesterol level, thereby reducing the risk of heart and vascular diseases. Its fibers contribute to the proper functioning of the digestive system, the prevention of constipation and colitis, and the protection of the vascular system. The American Journal of Clinical Nutrition c.

The lentil belongs to the legume order, the legume family. It spread from the mountains of Asia, it is one of the oldest cultivated plants, it was already consumed in Central Europe during the Stone Age. Rich in various nutrients, it is one of the most abundant plant protein sources after soy, contains 24-26% protein, and carries amino acids in a highly usable and easily digestible form. In terms of digestibility, it is more favorable than, for example, beans or peas. It is one of the favorite and frequently eaten dishes of vegetarians. A big advantage over animal protein sources is that it does not contain cholesterol and saturated fats, yet our food is rich in protein and amino acids. Its carbohydrate content is significant, but since it contains them in a slowly absorbed form, it moderately raises the blood sugar level, so it also has its place in the diet of diabetics.

Chickpea (Cicer arietinum) is a crop belonging to the Fabales family. It is also popularly called owl peas. It was already found in Asia Minor roughly 8,000 years ago, from where it spread mainly to the Mediterranean region and India. It probably evolved from Cicer reticulatum, which still grows wild today. Nowadays, it is cultivated in many subtropical regions. Studies prove that its regular consumption lowers blood sugar levels in the case of some types of diabetics who consume a high-fiber diet, and in addition, in the case of type 2 diabetics, it also lowers blood fat and insulin levels.