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