HashOut: 2007/11/20
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As you make your way through the salad line at the cafeteria, do your heart a favour and ladle an extra scoop of beans onto your plate.

Using data from more than 9000 people who were followed for 20 years, US researchers found that people who ate beans or peas four or more times a week were 20 percent less likely to suffer coronary heart disease than people who ate legumes less than once a week. Beans and peas -- canned, fresh or dried, rajma (pinto bean), soya, black or any other type -- are rich in soluble fibre, potassium, calcium, magnesium and folate, all of which have been associated with lower cholesterol and heart-healthy eating.
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