8. Legumes, the Nutritional Powerhouses: Plant-based Protein and Fiber Galore
Legumes, a broad category that includes beans, lentils, peas, and chickpeas, pack a nutritional punch. They’re rich in plant-based protein, dietary fiber, and a plethora of essential nutrients, such as iron, magnesium, potassium, and B-vitamins.
The protein content in legumes contributes to muscle health and satiety, while their fiber content promotes gut health. As the gut is considered the seat of the immune system, a healthy gut can be instrumental in managing autoimmune conditions like Graves’ disease.
Consider the humble lentil, for instance. It’s a versatile legume that lends itself to a multitude of culinary applications. Whether simmered into hearty soups and stews, tossed into salads, or mixed into pasta sauces, lentils can elevate the nutritional profile of your meals while adding a satisfying earthy flavor.
Beans, another group of legumes, come in a variety of types, each with its unique flavor profile. Black beans, kidney beans, pinto beans – you name it. They can be transformed into mouthwatering chilis, mixed into salads, or mashed into dips. (8)
