Legumes can be dried or tinned, and they include products like baked beans, lentils, chickpeas and 4 bean mix. Tinned varieties are quick and easy and save on the preparation time. Make sure you go for no added salt varieties, or rinse and drain them before adding to dishes.
Legumes are a great source of plant protein, and they are also low in fat. They’re full of fibre and they have a low glycaemic index (GI) which means they can help you feel full for longer. Beans and lentils can also be a useful source of iron and zinc for vegetarians (along with tofu, wholegrains, nuts, seeds and green vegetables).
Try to include legumes in at least 2 meals a week. A serve of beans, peas or lentils is 1 cup.
Legumes and beans are protein foods. Aim for 1–3 serves of protein foods each day (lean meat, poultry, fish, eggs, nuts and seeds, or legumes). Read more about serves of protein foods