"Let food be thy medicine and medicine be thy food"
Hipócrates

Text copyrighted by and used with the permission of USADPLC
   Nutritionally speaking, eating legumes makes sense.
Legumes such as lentils, split peas, chickpeas and beans are rich in folate and dietary fiber and are good sources of protein. Paired with grains like corn, rice, wheat, barley or oats, the protein in legumes can be efficiently used for normal growth, development and repair of the body.

The many beneficial nutrients present in legumes may help lower your risk of life-threatening disease like heart disease, stroke, cancers of the colon and rectum, and pregnancies affected by spina bifida and anencephaly. Legumes can also increase your quality of life by helping prevent hemorrhoids and diverticulitis. Diabetes control may be improved by eating legumes regularly. Blood sugar control, a critical factor in diabetes, can be improved by consuming dietary fiber from legumes.
Lentils, split peas and chickpeas are good sources of important minerals like iron, magnesium and zinc. Iron deficiency causes anemia, while zinc is one of several nutrients necessary for fending off infections. Consumption of too many refined grains and cereals, and not enough fresh fruits, vegetables, nuts and seeds is likely to amount to a diet low in magnesium. Scientists think this may cause blood pressure to rise.
The presence of phytochemicals in legumes is another reason why we should eat legumes regularly. Plants use phytochemicals to protect themselves from insects, disease, drought and radiation. The body uses phytochemicals to fend off disease. Lentils, especially, have a high content of tannins, phytochemicals that prevent cancer growth, making them a good addition to any diet.
Legumes also have little or no fat. Like other plants, legumes do not have cholesterol.
The conclusion of thousands of studies is that we should eat a variety of foods consisting mainly of plant foods. Legumes are definitely a smart choice for good health.