Consumption of legumes is recommended in the Australian Dietary Guidelines – recognising their favourable nutrient profile. Dietary recommendations for legumes are included within both the vegetables food group (at least 5 serves/day) and the meat, fish, poultary, eggs and nuts food group recommendations (1 serve/day). One serve is equal to half a cup of cooked legumes. Aiming for 2 serves a week is a great start, however, eating legumes four times or more a week has been linked to health benefits.

Other countries specifically recommend greater legume consumption for good health:

• The South African Food Based Dietary Guidelines include a guideline to “Eat dry beans, peas, lentils and soy regularly.” The recommended amount of cooked legumes is 100-200g a day.
• The Dietary Guidelines for Americans 2010 outlines a range of foods and nutrients to increase, with one clear recommendation to: “Eat a variety of vegetables, especially dark-green and red and orange vegetables and beans and peas”, and another recommendation to: “Choose a variety of protein foods, which include seafood, lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds”.
• The 2007 Canadian Food Guide prioritises legumes and states “Have meat alternatives such as beans, lentils and tofu often.”

Evidence is strengthening for the role legumes play in disease protection, as are calls to emphasise plant proteins in order to reduce the environmental impacts of diets high in animal protein. Despite this, overall legume intake is very low in Australia, with a mean intake of less than 10g a day by adults in the 1995 National Nutrition Survey. According to the 2007 National Children’s Nutrition and Physical Activity Survey, Australian children aged 2-16 are eating just 4-12g legumes a day.

Peanuts and soybeans account for most of the legume products eaten around the world. Legumes are eaten in a variety of ways, including tofu (Japan, China), bean sprouts (China, Korea), chilli and refried beans (Mexico), dhal and pappadums (India), falafel and hummus (Middle East), tempeh (Indonesia), Boston baked beans, Swedish pea soup and peanut butter (US, Australia).

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