They are an important source of carbohydrates, proteins, fiber, iron, vitamins of group B. The protein content of legumes is high, but nevertheless, these are of low biological value, that is, they lack some of the amino acids essential for human nutrition (methionine, cysteine and tryptophan). These amino acid deficiencies can be compensated in a very simple way by combining these with other foods, such as cereals, which have the amino acids that legumes lack, giving rise to proteins of high biological value.
On the other hand, they also provide fiber, which favors intestinal transit and among the main minerals that they provide, we can find calcium, iron, magnesium and zinc, and among vitamins, niacin and folic acid.
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