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Through intravenous delivery, higher concentrations may support wound healing, tissue repair, and recovery following illness, surgery, or physical stress

Ranked by fibre content per 100g cooked: Moong dal (whole): ~7.6g fibre especially potent when eaten whole, not split Rajma (kidney beans): ~7g fibre Kala chana (black chickpeas): ~6.8g fibre Lobiya (black-eyed peas): ~6.5g fibre Masoor dal (red lentils): ~5.5g fibre Key insight: Whole or minimally processed legumes may better preserve fibre and resistant starch, which supports satiety, blood sugar balance, and beneficial gut hormone responses

This matters for emergencies (think car accidents, sudden surgeries, kidney stones)

Effects of liraglutide and empagliflozin added to insulin therapy in patients with type 2 diabetes: A randomized controlled study

Naujokat, 2009)