Another widespread food among ancient Greeks is legumes whose cultivation began almost at the same time with the cultivation of grains. Legumes play a significant role in people’s diet. Due to the fact that they have low glycemic index and are almost zero in fat a combined diet with legumes and grains ( e.g. lentils with rice ) or legumes with some dairy product ( e.g. beans with cheese ) results in a satisfying combination of amino acids which covers in a great extend the amount of proteins needed in the human body. Nowadays, legumes are used extensively in Greece. The imagination and the culinary art of our ancestors have left us a huge legacy.