Legumes
The legume family comprises nutrient-dense plants like lentils, beans, chickpeas, peas, and soybeans that are all abundant in magnesium. For instance, a 1-cup serving of cooked black beans provides 120 mg of magnesium (29% of the DV).
Beyond magnesium, legumes offer substantial potassium and iron while serving as a primary protein source for vegetarians. Their high fiber content and low glycemic index potentially aid in lowering cholesterol, enhancing blood sugar control, and mitigating heart disease risk. [4]
