Legumes

A family of nutrient-rich plants known as legumes includes lentils, beans, chickpeas, peas, and soybeans. They are extremely abundant in a variety of nutrients, including magnesium.

For instance, an impressive 120 mg of magnesium, or 30% of the RDI, may be found in a 1-cup serving of cooked black beans. Additionally rich in potassium and iron, legumes are a significant source of protein for vegetarians. Legumes' high fiber content and low glycemic index (GI) may lower cholesterol, improve blood sugar control, and reduce the risk of heart disease. Natto, a fermented soybean product, is regarded as a superior source of vitamin K2, which is crucial for bone health.