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Legumes, great food

They have a great nutritional value, most of the world population has access to them, they are cultivated and harvested all year round.

Emphasis is placed on sustainable production because they can achieve global food security and nutrition.

Nature gives us this food that nourishes our body through: Antioxidants, prevent cognitive deterioration, counteract natural aging, Low fat intake, High protein intake, they contain twice the amount of protein that cereals, although sometimes it is beneficial to consume them together because they form complete proteins in terms of their biological value.

Excellent supply of complex carbohydrates and high fiber intake, which generate satiety and stabilize blood glucose levels. They are ideal for people with Diabetes.
Vitamins of the B complex, folate, thiamine.
Minerals such as potassium, magnesium, iron, and zinc important in the growth and development of children

So, why eliminate them from our diet? , well informed Nutrition graduates recommend their consumption between 2 and 3 times per week.

So I propose that we cook more with legumes, take advantage of the food provided by Mother Earth.