By Jennifer Zhang Why is toddler nutrition important? The current Australian Dietary Guidelines and Infant Feeding Guidelines lack recommendations for whole grains and legumes for toddlers (a toddler is defined […]
Whole Grains and Legumes: A Source of Dietary Fibre for Toddlers Read More »
By Alexandra Locke As the year draws to a close, it’s time to start looking at the key trends for the year to come, highlighting new and innovative ways to
Looking Ahead to 2017: 5 Key Food Trends Read More »
Tim Crowe Associate Professor in Nutrition at the School of Exercise and Nutrition Sciences at Deakin University in Melbourne and Australian Blue Zone expert takes us through the science and
An Exploration of the World’s Blue Zones Read More »
By Hillary Siah, Accredited Practising Dietitian Legumes are often an overlooked source of protein if you don’t follow a vegetarian or vegan diet, as most of us associate protein with
Plant Protein & Health Read More »
By Alexandra Locke The Australian snacking market is worth more than $2 billion, with an annual growth rate of 4% and climbing (1). New technology and continuing consumer demand for
The Rise & Rise of the Snack Market: A Focus on Legumes Read More »
By Alexandra Locke Many people aren’t aware that they need at least 2 – 3 serves of legumes per week to get the health benefits these fabulous seeds provide. We
It’s Time to Love Your Legumes Read More »
The Health Star Rating (HSR) system, which rates foods from half-a-star to five stars based on nutritional value, was approved by the Federal and State Ministers in June 2013 and
Health Star Rating Read More »
The glycemic index (GI) is used to rank carbohydrate-containing foods according to their effect on blood glucose levels after eating. Low GI foods are slowly digested and absorbed and so
Glycemic Index (GI) of Legumes Read More »
Legume Allergy Legumes are an important part of a healthy, balanced diet for most people. However, some people have conditions that require them to limit or avoid certain legumes. Regulations
Allergies and Intolerances to Legumes Read More »
Many people don’t eat legumes for fear they will experience an increase in gas and flatulence. Legumes do contain galacto-oligosaccharides (GOS), small unabsorbed carbohydrates (fibres) that are rapidly fermented by
Legumes and Flatulence Read More »
1. Grains & Legumes Nutrition Council. Meat and Alternatives Product Audit. 2012. 2. Go Grains Health and Nutrition. The Grains and Legumes Health Report.2010. 3. NHMRC. Australian Dietary Guidelines. 2013.
Legumes – Tips and tricks to enjoying them more often Read More »
National Health and Medical Research Council. Australian Dietary Guidelines. 2013. Canberra: National Health and Medical Research Council. National Health and Medical Research Council. A review of the evidence to address
Grain Foods and Legumes: An update on changes to the Australian Dietary Guidelines Read More »
The revised Australian Dietary Guidelines were launched in February 2013 and continue to encourage Australians to eat legumes such as beans, lentils and chickpeas as part of a healthy diet.
Recommended Amount of Legumes Read More »
Mellen P,Walsh T, Herrington D. Whole grain intake and cardiovascular disease: A meta-analysis. Nutr Metab Cardiovasc Dis. 2008;18:283-290. De Moura, F. Whole grain intake and cardiovascular disease and whole grain
Heart Health with grains and legumes Read More »
Dried Legumes Many people think dried legumes are hard to prepare and need hours of soaking and boiling before you can use them. This just isn’t true as there is
Legumes Cooking Tips Read More »
“Legumes provide a valuable and cost effective source of protein, iron, some essential fatty acids, soluble and insoluble fibre and micronutrients. They are valuable inclusions in the diet.” 2013 Australian
Cost Effective Protein Read More »
Lupins are a relatively little-known legume. However, they are now being increasingly recognised for their amazing nutritional benefits and versatility in food. Two types of lupin are produced in Australia –
The lentil is one of the oldest food crops known. In 2008 Australia was ranked as the world’s 3rd largest exporter of lentils behind Canada and USA. Virtually the entire
