Legumes: valuable allies for our health!
Discover legumes, the star ingredient in your diet!
We talk about them a lot, and here at Shop Smarter, Eat Better, we love legumes! But... can they be eaten in the winter? What makes them special? How are they used? Why are they so healthy? We'll tell you all about them!
Legumes--the little-known nutritional treasure
Here in Canada, legumes are not always the star ingredients of our meals, but yet, they have everything we could want! They're easy to incorporate into a variety of dishes because they're so versatile, nutritious, economical and ultra-simple to prepare. And, as an added bonus, they can be stored for long periods without losing their nutritional qualities. In short, they offer a fantastic alternative to animal proteins that won’t break the bank!
Why are legumes good for you?
By regularly incorporating legumes into your diet, you're taking care of your health. Their high fiber content helps reduce cholesterol and regulate blood sugar levels. In fact, research shows that eating legumes can reduce the risk of chronic diseases such as Type 2 diabetes and heart disease. Fiber also makes you feel full! And if you're looking for a food rich in antioxidant properties, legumes are perfect for that too: they contain compounds that can help protect the body's cells.
💡Did you know that…
Canada is the world's largest exporter of legumes? We ship large quantities of dried peas, lentils, beans and chickpeas to over 120 countries every year!
Why legumes are good for the planet
In addition to their health benefits, legumes are also good for the environment. They consume little water and enrich the soil with nitrogen, reducing the need for chemical fertilizers. By including more legumes in your diet, you're not only doing good things for your health, you're also encouraging a more planet-friendly type of agriculture and supporting local producers!
💡 Cooking tip
If you've decided to use dried legumes in your recipes, you'll need to soak them for 8 to 12 hours before cooking, depending on how large they are. The only exceptions are lentils and split yellow peas, which do not require pre-soaking. You'll need at least 3 parts water to one part legume, because they will swell up!