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Legumes and Fibre

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:

  • Lower risk of heart disease.
  • Manage and reduce risk of type 2 diabetes.
  • Protect against colorectal cancer.
  • Reduced risk of early death.
  • Reduced inflammation.
  • Improved weight control.
  • Improved digestive health.
  • Lower risk of digestive disorders.
  • Enhanced immune function.

There are several types of dietary fibre which act in different ways to improve digestive health and protect against disease. These include:

Fibre type and health benefits

 

For further information on legumes, download one of our legume factsheet by clicking here.

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Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, Level 1, 40 Mount Street, North Sydney, 2060, http://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact