Plant Protein & Health
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…
nutrition
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The Rise & Rise of the Snack Market: A Focus on Legumes
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…
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It’s Time to Love Your Legumes
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…
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Should We Eat Wheat?
Should We Eat Wheat? Australians are increasingly mindful of the effect food has on health. In some cases this is a good thing as shown in a recent report where…
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Health Star Rating
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…
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Glycemic Index (GI) of Legumes
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…
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Rice – Choose the right rice for you
Go Grains Health & Nutrition. The Grains and Legumes Health Report. Go Grains Health & Nutrition Ltd. 2010 Food Standards Australia & New Zealand. NUTTAB 2010 Online Searchable Database. Accessed…
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The Whole Grain Ingredient Content Claim Brochure & Fact sheet
NHMRC. Australian Dietary Guidelines Providing the scientific evidence for healthier Australian diets. 2013 Accessed online January 2014. GLNC. Australian Grains and Legumes Consumption and Attitudinal Study: Project Gladius. Unpublished: 2014.…
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Recommended Amount of Legumes
The Australian Dietary Guidelines were revised in February 2013 and continue to encourage Australians to eat legumes such as beans, lentils and chickpeas as part of a healthy diet. The…
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Recommended Amount of Grains
The revised Australian Dietary Guidelines were launched in February 2013 and continue to encourage Australians to eat a variety of grain foods as part of a healthy diet. The Australian…
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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…
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Legumes and Nutrition
Legumes provide a range of essential nutrients including protein, carbohydrates, dietary fibre, minerals and vitamins. They are: An economical dietary source of good quality protein and are higher in protein…
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Gluten in Grains
Gluten comes from the Latin word for ‘glue’ which gives dough the elastic property that holds gas when it rises. Bubbles of carbon dioxide are released from fermenting yeast, which…
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Glycemic Index (GI) of Grains
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…
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Grains and Nutrition
Grains and grain foods are staples in the diets of cultures around the world, and have made an important contribution to daily nutrient requirements since cultivation began around 10,000BC. Their…