Today we will look at three more types of legumes that are just as healthy as the previous ones. Let us start with chickpeas, also known as garbanzo beans or Turkish peas.

To be honest, chickpeas are not very popular in Ukraine, but they are quite popular in England. One particularly famous chickpea dish is widely enjoyed here — hummus. The ingredients of classic hummus are very simple: chickpeas, tahini (ground sesame seeds), garlic and olive oil.

However, I must warn you: if you want to treat yourself to this delicious dish, it is better to make it yourself at home, as shop-bought hummus is often full of various chemical additives — thickeners and preservatives — which can significantly reduce the benefits of this originally healthy product. Of course, this does not apply to all manufacturers, so if you do not have time to make hummus at home, I recommend carefully reading the list of ingredients on the product label. The same applies to any other food delicacies, especially those produced on an industrial scale.

People here also love preparing various chickpea salads. In general, this type of legume is well known and in high demand — and for good reason. Chickpeas contain many beneficial minerals, including phosphorus, cobalt, selenium, zinc, calcium, magnesium, iron and silicon, as well as plant fibre and nutrients essential for our bodies. As a result, chickpeas not only improve digestion and help cleanse the body of toxins, but also strengthen the walls of blood vessels and capillaries, while nourishing our joints and muscles. An amino acid such as lysine actively supports tissue repair and helps strengthen the immune system.

Lentils are a particular favourite of mine. Not only are they incredibly tasty, but they are also extremely healthy. Lentils come in red, green, brown and black varieties. Red lentils are ideal for cooking, while brown and green lentils are best for sprouting. I have not tried sprouting black lentils yet, but I plan to — and I will share my impressions in a separate video. In general, sprouting grains is a topic in its own right, and we will definitely discuss it in more detail soon, as it certainly deserves closer attention.

The benefits of all types of lentils are truly impressive. In addition to being an excellent source of easily digestible plant protein, lentils also contain many valuable components, including trace elements (potassium, magnesium, phosphorus, calcium, copper, fluoride, zinc and iron), fatty acids (omega-3 and omega-6), and vitamins C, E, H and those from the B group.

As a result, lentils help speed up metabolism, relieve constipation, remove toxins from the body and support the regeneration of liver cells. Folic acid, which is abundant in this remarkable legume, plays an important role not only in the proper development of the foetus during pregnancy, but also in helping to prevent the formation of malignant tumours by neutralising cancer cells in the body. That is the power of lentils!

Mung beans boast antioxidant, antiviral and anti-inflammatory properties. They contain vitamins B, C, E and K, which are essential for the immune, nervous and cardiovascular systems. Mung beans also contain a wide range of minerals, including potassium (which helps reduce allergic reactions), magnesium (regulates cell growth), sodium (supports kidney function and neuromuscular activity), fluoride (for healthy teeth and oral health), calcium (for bones, teeth, blood clotting and normal blood pressure), zinc (for collagen synthesis and skin elasticity) and phosphorus (essential for the proper functioning of the bones, muscles and nervous system).

By the way, mung beans are suitable for sprouting, although they are not ideal. They can only be sprouted if they are carefully sorted, as I often find hard, stone-like seeds among them — both in Ukraine and in England — which do not swell even after soaking and remain completely hard. For this reason, it is essential to sort them thoroughly, especially if you plan to sprout them. Do not be lazy — your reward will be the delicate, sweet and fresh taste of this juicy and tender member of the legume family. And the benefits? Simply wow!

So today we have a real “trinity” — tasty, delicious and incredibly healthy. Do not hesitate: buy them all at once or one by one, cook them and enjoy both the results and the remarkable benefits of each of today’s heroes.