Light kidney beans refer to a variety of kidney beans that are lighter in color compared to other types. They are a common type of bean used in cooking and are known for their mild flavour and creamy texture. Light kidney beans are often used in chili, soups, salads, and various bean dishes. They are a good source of protein, fiber, and various nutrients. These beans are often used in dishes such as chili, soups, stews, and salads. They are a good source of plant-based protein, dietary fiber, vitamins, and minerals. Light kidney beans are particularly known for their high content of folate, iron, and potassium.
The fiber in chickpeas helps to decrease blood cholesterol levels by binding bile acids in the small intestine, and preventing re-absorption to the liver.
The consumption of chickpeas may be beneficial for correcting dyslipidaemia (when the concentration of cholesterol or lipids in the blood exceeds normal limits), and preventing diabetes.
Regular consumption of pulses such as chickpeas may reduce risks of coronary heart disease.