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Purple kidney beans, also known as purple kidney or purple beans, are a variety of kidney beans that have a deep purple or burgundy color. They are similar in taste and texture to traditional red kidney beans but have a visually striking appearance. Purple kidney beans can be cooked and used interchangeably with red kidney beans in recipes. They require soaking and thorough cooking to ensure they are soft and safe to eat, as raw or undercooked kidney beans contain a toxin called lectin. In addition to their nutritional benefits, purple kidney beans can add a vibrant touch to meals, making them visually appealing. However, it’s important to note that the color of purple kidney beans may fade slightly when cooked.
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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.