Legumes reduce ovarian cancer risk

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Higher consumption of legumes — beans, lentils and peas — is linked with a 33 percent lower risk of ovarian cancer. This benefit may come from the high fiber content and natural phytoestrogens found in leagumes, which are also known as pulses.

Beans also are a good source of folate, which has been associated with decreased risk of cancers of the breast, cervix, lung and esophagus. Legumes furnish magnesium, which may lower blood pressure, and they're rich in flavonoids, which seem to protect against both cancer and heart disease.

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