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


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