Green, brown, blond, coral or even black, lentils are among the headliners of the legumes’ family. Very interesting nutritionally (and culinary!) speaking, they are rich in carbohydrates, the brain’s favourite food: not knowing how to stock them, it needs some regularly. However, sweets eaten excessively are counter-productive, contrary to legumes and whole wheat grains which progressively free glucose into the blood. To your salads, pancakes and other lentil stews! Dishes made even more interesting because lentils and other legumes (chick peas, beans, split peas...) also contain magnesium, involved in the neuromuscular influx: another brain favourite nutrient!
We have known for a while that using oil rich in omega-3 (colza and soy, for instance) is healthy... and great for our neurones! Think of watering your salad and cooked vegetables with a nice vinaigrette or a drizzle of oil. Know that we also find omega-3 in several vegetables (purslane and other wild plants), fatty fish (sardines, mackerel, anchovies, herring...), dried fruits and nuts (almonds, hazelnuts, walnuts...): ideal to vary the pleasures and the nutrients.
Leafy green vegetables are the main vitamin B9 food source, also called folic acid. It is fundamental for several bodily function: genetic production, cellular growth, red cells formation, immune system, wound scaring... To remember for when brainpower is in full swing: vitamin B9 also plays a determining role in brain and nervous system function in particular in the synthesis of neuro-mediators (messengers between nerve cells). You don’t like spinach? Think about kale, green salads, lamb’s lettuce, broccolis, fine herbs... We also find vitamin B9 in smaller amounts in citrus, legumes and whole wheat grains.
And to go through exams with efficacy and peace, do not forget to sleep well and relax!