
Using data from more than 9000 people who were followed for 20 years, US researchers found that people who ate beans or peas four or more times a week were 20 percent less likely to suffer coronary heart disease than people who ate legumes less than once a week. Beans and peas -- canned, fresh or dried, rajma (pinto bean), soya, black or any other type -- are rich in soluble fibre, potassium, calcium, magnesium and folate, all of which have been associated with lower cholesterol and heart-healthy eating. » Continue reading