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Small kidney beans are a good source of protein, dietary fiber, and essential nutrients such as iron, magnesium, and folate. They are often used in Mexican and Latin American cuisine, particularly in dishes like chili con carne, bean soups, stews, and salads. Small kidney beans can be cooked and added to a variety of recipes to enhance both the taste and nutritional value. It’s important to properly cook small kidney beans before consumption to ensure they are soft and safe to eat.
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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.