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Legumes
LEGUMES — 2–4 servings (1/2 cups)/week
For protein, fiber; complex carb; vitamins B1, B6, B9; magnesium, iron (non-heme), zinc, copper, manganese, phosphorus, potassium; phytochemicals, polyphenols, antioxidants
Note that legumes contain no vitamin B12 or D, complete protein, heme iron, or omega-3 fats EPA/DHA; and rarely contain calcium
Chickpeas
High protein, fiber, manganese, magnesium, phosphorus, zinc, iron, copper, potassium, selenium, vitamins B1, B6 & B9
