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Legumes, a Healthy Choice

Think of Your Heart chronicles by Dr Martin Juneau, January 19, 2016 - 08:30

The UN has declared 2016 the International Year of Pulses (legumes).

Legumes include grains harvested dry, such as lentils, beans and peas. Due to their high content in protein, fibre and nutrients, they offer many health benefits. Dry or canned, legumes are an economic and ecological alternative to meat (1 serving ranges from 180 to 250 mL). Cooking time varies depending on the type of legume, and some may require pre-soaking. Once cooked, they will keep for about five days in the refrigerator or three months in the freezer.

To prevent gas and bloating, be sure to rinse the legumes after cooking or opening the can. Gradually increasing your intake and drinking lots of water also helps.

Hot or cold, legumes are an excellent way to add exotic flair to your meals: try them in a Greek-style casserole1, a Middle Eastern chicken meal-soup2, a Tuscan bean & pasta toss3, or a Mediterranean pita4 for an instant getaway!

 

(1) Greek-style casserole  

(2) Middle Eastern chicken meal-soup 

(3) Tuscan bean & pasta toss 

(4) Mediterranean pita 

By Karine Lamoureux
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