Legumes and Health

Legumes such as beans, lentils, peas and soy foods are an important part of a healthy diet for all Australians. Legumes have been shown to help manage both cholesterol and blood glucose. Increased intakes are linked to reduced risk of heart disease, diabetes and some cancers. In addition, emerging evidence indicates legumes may help in weight management.

There are a range of nutritional characteristics associated with legumes that are considered to be protective against chronic diseases. These include:

  • Low saturated fat content¬†– reduces the rise in blood glucose levels after a meal, helps you feel fuller for longer and reduces insulin rise after a meal.
  • Low glycemic index –¬†contributes to the satiating effect of a meal and may reduce insulin responses.
  • High resistant starch content¬†– this type of carbohydrate is fermented by good bacteria in the bowel to increase the number of good bacteria.

GLNC recommends Australian’s enjoy legumes at least 2 – 3 times each week.

For more information on legumes and health check these links: