Among the unavoidable foods of a healthy and balanced diet are the legumes. Not only beans and chickpeas, but also lentils, soybeans, lupins, broad beans.
Legumes are a precious source of protein and mineral salts such as phosphorus, iron, calcium and potassium. It is not true that legumes are fattening, they are cholesterol-free and should be ingested 3 or 4 times a week.
They contain a wide range of vitamins, and they also help regular functioning of the circulatory system and kidneys.
For example broad beans are rich in vitamin A that is good for skin, eyes and hair. During baking they do not lose any nutritional properties, they are source of mineral salts, iron and manganese which help to restore the correct percentage of sugar in blood. They are therefore a real full of energy and health for our bodies.
Instead, the lupins, ancient legumes, are highly appreciated for the high-pitiful power. These are also the source of numerous vitamins (A, B and C) and omega 3 and 6. Lupins are rich in zinc, iron, calcium, potassium and manganese. They are a great help for digestion because they intervene in the correct assimilation of nutrients.