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Indeed, different cooking methods change the nutrient composition of fruits and vegetables, but this is not always a bad thing. Some studies show that, although heat treatment of products may lead to degradation of some nutrients, the availability of others may increase.

Legumes — beans, peas, chickpeas, lentils — are the cornerstone of any healthy diet. They have unique properties, such as anti-cancer.

In this article I want to share some interesting facts, which were told by McGreevy, the head of the American Bean Association (the American Pulse Association).