Health benefits of vegetables and legumes / beans
The scientific evidence of the health benefits of eating vegetables (including legumes/beans) has been reported for decades and continues to strengthen, particularly for cardiovascular disease. Different vegetables can help protect our bodies in different ways, so it’s important to choose a variety. All vegetables provide vitamin C, however capsicum, broccoli, cauliflower, cabbage, Asian greens and tomatoes are particularly high in vitamin C.
Most vegetables are associated with reduced risk of site specific cancers. Green vegetables (including some salad vegetables), beetroot, cauliflower, asparagus, dried peas, beans and lentils are a good source of folate. Cruciferous vegetables (such as broccoli, cabbage, cauliflower, Brussels sprouts and bokchoy) are believed to have compounds which provide protection against some cancers. The fibre in vegetables (and fruit) is also thought to reduce the risk of some cancers, including colorectal cancer.
Most vegetables are associated with reduced risk of site specific cancers. Green vegetables (including some salad vegetables), beetroot, cauliflower, asparagus, dried peas, beans and lentils are a good source of folate. Cruciferous vegetables (such as broccoli, cabbage, cauliflower, Brussels sprouts and bokchoy) are believed to have compounds which provide protection against some cancers. The fibre in vegetables (and fruit) is also thought to reduce the risk of some cancers, including colorectal cancer.