Nutritionists advise eating this product more often – it reduces the risk of stroke and diabetes. Rich in fiber, magnesium and iron – Nutrition

Beans are a tasty and satisfying addition to winter soups, salads and other dishes, Sports.kz reports with reference to Ferra.ru.

New evidence shows that eating more beans increases a person's Healthy Eating Index (HEI), a measure of how nutritious their diet is.

Scientists have found that legumes help us get nutrients such as fiber, potassium, magnesium, iron, folic acid and choline. Often these compounds are considered deficient. In addition, thanks to beans, we consume less sodium, added sugars, and saturated fats, study author Joanne Slavin explained to Health.

Earlier scientific studies have shown that eating legumes is associated with a reduction in all-cause mortality and the risk of cardiovascular disease. In the course of the new work, experts studied…