Indian Vegetarian Cooking
By Mani Chari
Beans and legumes
are excellent ways of obtaining fiber, protein, B-complex vitamins,
omega-3 fatty acids and complex carbohydrates. In addition they
have no cholesterol and the soluble fiber in beans lowers cholesterol.
Beans and legumes are an excellent source of calcium along with
green leafy vegetables. As an added benefit to the nutrients and
fiber, beans and legumes are also low in fat and calories. They
also combine well with all grain and vegetable dishes.
beans overnight prior to cooking them helps to break down the starches
and make it more easily digestable. Soaking them also decreases
cooking time and improves the taste and texture. Also avoid drinking
fluids during meals as that will help your digestive system to absorb
the increased intake of fiber.
starch in beans, peas and legumes allows for more time for the digestive
enzymes to break them into sugars. This in turn allows for a stable
release of their natural sugars for energy. Therefore there is no
dramatic rise and fall of your blood sugar.