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Nutrition and daily life

Legumes — food card: lentils, chickpeas, beans

Lentil soup, piti with chickpeas, beans with egg — legumes have long been part of our cuisine. They give plant protein, fibre and iron. This card covers their benefits and how to digest them more easily during treatment.

Last updated: ~2 min read
Legumes are a source of plant protein and fibre
Figure 1.Legumes are a source of plant protein and fibre.

01Short answer

Legumes (lentils, chickpeas, beans, mung beans) provide plant protein, fibre, iron, folate and potassium. On days without meat they are a good protein alternative. They must be cooked until fully soft, and red kidney beans need especially thorough boiling. Raw sprouts are usually not recommended during neutropenia. If wind and bloating bother you, start with small portions and eat them as purées and soups.

02Simple explanation

Legumes give plant protein; eaten with rice the protein becomes more complete.

They contain a lot of fibre, which is good for the gut but heavy on sensitive days.

Iron and folate are needed to make blood.

Legumes must be fully cooked; raw or undercooked beans can cause poisoning.

03Scientific explanation

Lectin: according to the FDA, phytohaemagglutinin in undercooked kidney beans causes vomiting and diarrhea within hours; hard boiling destroys it.

Sprouts: CDC advises people with weak immunity to avoid raw sprouts, which can carry Salmonella and E. coli.

Benefits: AICR describes legumes as rich in fibre, folate and plant compounds.

04What happens in the body?

What do legumes provide?

100 g of cooked lentils gives about 9 g protein, 8 g fibre and 3 mg iron.

Green, coral and gold glowing spheres rise from a spoon of cooked lentils.
Figure 2.Lentils give protein, iron and fibre.

Preparation

Sort dry legumes, rinse them, and soak chickpeas and beans for 8–12 hours. Discard the soaking water.

Dry beans soaking in clear water in a glass bowl.
Figure 3.Soaking makes legumes cook faster.

Cooking

Cook until soft. Boil red kidney beans hard for 10 minutes first. Canned legumes can be rinsed and added to a hot dish.

Easier digestion

If wind is a problem, start small and choose red lentils (they cook soft quickly), purées and soups. Cumin and fennel help some people.

During diarrhea

Because of their fibre, legumes can be cut back temporarily during diarrhea and severe mucositis.

05Legumes: four steps

Sort, skip sprouts, cook through, store in portions.

Sort and rinse — Remove stones and damaged grains.1Sort and rinseRemove stones and damaged grains.
No sprouts — Cooked legumes instead of raw sprouts.2No sproutsCooked legumes instead of raw sprouts.
Cook through — Kidney beans: 10 minutes hard boil.3Cook throughKidney beans: 10 minutes hard boil.
Cool — In portions, into the fridge.4CoolIn portions, into the fridge.
Plant proteinA meat alternative.
Iron and folateFor the blood.
FibreFor the gut.

06Legumes compared

LegumeCookingNote
Red lentils15–20 minutesSoftest, for soup
Green lentils25–30 minutesKeep their shape
ChickpeasSoak + 1–1.5 hoursPiti, hummus
Red kidney beansSoak + 10 min hard boil + 1 hourNever raw
Mung beans30–40 minutesAsh, soup

* Times are approximate; the grains must be fully soft.

07Key terms

Legumes
Lentils, chickpeas, beans and similar seeds.
Plant protein
Protein from plants.
Lectin
A toxic protein in undercooked beans.
Folate
A B vitamin for blood cells.
Sprouts
Germinated seeds eaten raw.
Soaking
Leaving dry seeds in water.

08Key points

  • Legumes give protein, fibre and iron.
  • Boil kidney beans hard.
  • Cook until fully soft.
  • No raw sprouts during neutropenia.
  • Start small if you get wind.
  • Cut back during diarrhea.

09Frequently asked questions

Can I eat hummus?

Fresh hummus made at home from fully cooked chickpeas is fine. Shop hummus should be pasteurised and sealed; eat it soon after opening.

Are canned beans good?

Yes, they are convenient. Rinse them to reduce salt and add them to a hot dish.

Do legumes raise blood sugar?

They raise it slowly thanks to their fibre and protein.

10Questions for your doctor

Take these questions to your appointment. The ones you save are collected on the “My questions” page and stay on this device only.

  1. Can I eat hummus?

  2. Are canned beans good?

  3. Do legumes raise blood sugar?

My questions

12Sources

  1. NHS. The Eatwell Guide
  2. U.S. FDA. Bad Bug Book: Phytohaemagglutinin (kidney bean lectin)
  3. CDC. Safer Food Choices for People With Weakened Immune Systems
  4. Harvard T.H. Chan School of Public Health — The Nutrition Source. Legumes and Pulses
  5. American Institute for Cancer Research. Dry Beans and Peas (Legumes)
  6. American Cancer Society. Cancer-related Fatigue
  7. American Cancer Society. Physical Activity and the Person with Cancer
  8. Cancer.Net (ASCO). Fatigue
  9. World Health Organization (WHO). Physical activity — fact sheet
  10. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.
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