Lots of vegetables have fibre!
University of Otago researchers have found a link between higher intakes of dietary fibre and whole grain foods and a reduction in the risk of a wide range of non-communicable diseases and their risk factors.
Dr Andrew Reynolds said, “Our research indicates we should have at least 25 to 29 grams of fibre from foods daily, although most of us currently consume less than 20 grams of fibre daily.”
“Practical ways to increase fibre intake is to base meals and snacks around whole grains, vegetables, pulses and whole fruits.”
Peas are an excellent source of vegetable fibre, beans and corn are good sources - check out other vegetables that contain fibre in the 'Nutrients in New Zealand grown vegetables' poster - download it from the website here.
To read the full report visit here.
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