Legumes
Legumes, a diverse group of plants comprising lentils, black beans, chickpeas, and kidney beans, embody low GI foods and serve as excellent sources of plant-based protein and fiber. Lentils, known for their protein and iron content, support heart health and maintain stable blood sugar levels. [4]
Black beans, packed with antioxidants and fiber, promote gut health and may aid in weight management. Chickpeas, a versatile legume, offers a blend of protein, fiber, and essential vitamins and minerals, contributing to digestive health and satiety. Kidney beans, high in fiber and nutrients like folate and potassium, aid in blood pressure regulation and heart health.
Non-starchy Vegetables
Non-starchy vegetables encompass many nutrient-dense options with low GI values, which is essential for maintaining a healthy diet. Broccoli, rich in vitamins K and C, along with antioxidants, supports bone health and boosts immunity.
Cauliflower, versatile and nutrient-packed, offers antioxidants and choline for brain health. Carrots, brimming with beta-carotene, contribute to eye health and skin vibrancy.
Spinach, abundant in iron and vitamins, promotes red blood cell production and supports overall vitality. Tomatoes, a source of lycopene and vitamin C, aid in heart health and may reduce the risk of certain cancers.
