Health Benefits of Legumes - Tufts Health & Nutrition Letter
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Eat more plant foods…increase dietary fiber…choose natural foods over processed…get your nutrients from whole foods, not supplements. For an easy way to follow all of this sound dietary advice at the same time, simply up your intake of foods from the legume family. Legumes, which include beans, lentils, split peas, green peas, and peanuts, are thought to be one of the first cultivated crops and have been consumed by people around the world for over 10,000 years. Unfortunately, legumes are no longer a staple food in most American diets. The Dietary Guidelines for Americans recommend adults consume one to three cups of legumes per week (depending on calorie requirements), but average intake is less than one cup weekly.
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Study: Doctors Should Recommend More Plants, Less Meat For Chronic Disease
Tufts Health & Nutrition Letter
Tufts Health & Nutrition Letter
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Beyond bread and beans: Getting enough fiber when you have a food intolerance
Tufts Health & Nutrition Letter
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Legumes: Nutritional Quality, Processing and Potential Health Benefits (Food Chemistry, Function and Analysis, Volume 8)
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Plant Protein: Do You Get Enough? — Embrace
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Vitamin K: Benefits, Food Sources and Deficiencies
Tufts Health & Nutrition Letter
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The Remarkable Benefits of Plant-based Protein: A Study on Women's Health
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August-2015 Archives - Tufts Health & Nutrition Letter
Tufts Health & Nutrition Letter
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Meeting Varied Dietary Needs - Tufts Health & Nutrition Letter
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Benefits of Plant Based Diets for Psoriasis - Thrive Nutrition RDN