Dr. Peters Home Although referred to by several names, beans, legumes, or pulses all name a very special category of vegetables. These important vegetables also deserve recognition as starches because of their high complex carbohydrate content and recognition as meat substitutes because of their high protein content. In addition, they are high in fiber, particularly soluble fiber which has been shown to lower blood cholesterol. Research is still in progress, but it appears that certain phytochemicals in beans may reduce the risk of certain types of cancer.
Legumes are also good sources of iron and folate, and some beans are also good sources of calcium.
That is certainly a great idea, especially as research continues to point out that we could be healthier by eating a more plant based diet. Beans seemed to have lost favor in the post-depression era of this country as many people associated beans with lack of money. However, legumes have been gaining increasing popularity not only for their reported health benefits, but also for their taste and versatility. At least part of their wider acceptance in our diets seems to be through the introduction and wide acceptance of ethnic dishes from around the world. Their role as a significant food source for nourishing populations worldwide cannot be denied.