Legumes are considered to be part of the nutrient-dense plant family that includes beans, peas, lentils, soybeans, and chickpeas. While they are rich in a number of different nutrients, one of them is magnesium. 1-cup serving of cooked black beans has at least 120 mg of magnesium, equaling 30% of the RDI. In addition, legumes are also quite high in iron and potassium, which acts as a large source of protein for those that practice a vegetarian diet. Legumes are also very rich in fiber, while acting as a low glycemic index (GI) food that can aid in lowering cholesterol, decreasing heart disease risk, and improving blood sugar control.
