Chickpeas are particularly effective at lowering cholesterol levels, as evidenced by a study where participants reduced their levels from potentially harmful to heart-healthy ranges over 12 weeks. The unique phytochemicals in chickpeas contribute to their cholesterol-lowering abilities, differing from those found in black beans, which are more beneficial in fighting inflammation. Incorporating a variety of colorful whole foods into one's diet enhances nutrient intake and health benefits, making nutritionists recommend diverse eating habits.
The difference in health benefits among beans can be attributed to their unique phytochemicals, which influence their anti-inflammatory and cholesterol-lowering properties.
Participants consuming chickpeas saw their cholesterol levels drop from about 200 mg/dL, which is considered at-risk, to a healthy range of 186 mg/dL.
Chickpeas, rich in phytosterols, offer significant cholesterol-lowering benefits compared to black beans, which are more effective against chronic inflammation.
A diverse diet, incorporating a variety of plant colors, maximizes the intake of different nutrients and health benefits inherent in whole foods.
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