Legumes are a source of all three recognised forms of dietary fibre – soluble fibre, insoluble fibre and resistant starch – which are responsible for many of the protective effects of legumes. The total amount of dietary fibre contained in different legumes varies between 3 and 6 grams per 75 gram serve of cooked legumes.
Dietary fibre has a range of health benefits:
There are several types of dietary fibre which act in different ways to improve digestive health and protect against disease. These include: