A workshop among scientific experts and regional, national and EU policymakers to discuss the impact of ageing of the EU population on the health systems and long-term care.
Summary of FBDG recommendations for legumes for the EU, Iceland, Norway, Switzerland and the United Kingdom
Due care was taken to ensure factually correct information. Food groupings and food group names differ across individual FBDGs; the ones used here are a compromise to present the information in a structured way. Differences such as those in number of portions and portion sizes were kept unaltered. The original country FBDGs and the responsible national public health authorities remain the only qualified points of reference.
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
|---|---|---|---|
| Belgium | -At least once a week | -Replace meat at least once a week with legumes. They can be fresh, dried, frozen, canned or pureed. | - |
| Note: Legumes include chickpeas, white beans, lentils, hummus, borlotti beans, fava beans, red beans, tofu, pasta from legumes, split pea soup. | |||
| Bulgaria | -Consume beans, lentils or soy at least twice a week | -Replace meat and meat products with fish, poultry or legumes | 1 portion corresponds to 200-300 g |
| Czechia | -Consume at least 400 g per day (vegetables 2 times more than fruit) | - | |
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| Denmark | -About 100 g a day (in addition to the 600 g of vegetables and fruits) is adequate when eating a plant-rich and varied diet | - Good sources of protein and other nutrients. - Eat more legumes, such as brown, white and black beans, kidney beans, lentils and chickpeas. | - |
| Germany | -70 g raw legumes or 125 g cooked legumes | - | E.g. 1 handful of lentils or peas. |
| Notes: Included in the "fruit and vegetables" group. There is an extra flyer available ("Hülsenfrüchte"). | |||
| Estonia | -3-4 portions/week | - Must combine vegetable proteins from different food groups to reach necessary biological value. - Compensate for phytate intake (can increase need in minerals). | 30 g dried legumes |
| Note :Excluding green beans | |||
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| Ireland | -2 servings a day of meat, poultry, fish, eggs, beans and nuts | -Peas, beans, and lentils are a great low-fat protein, high-fibre alternative to meat | 3/4 cup beans or lentils |
| Note: Included in "Meat, poultry, fish, eggs, beans and nuts" group | |||
| Greece | -At least 3 servings per week | -Consume legumes frequently | 1 cup cooked, drained (150-200 g) |
| Spain | - At least 4 servings a week aiming for an eventual daily consumption. - If you are not used to regular consumption, it is better to increase gradually the intake so that they are well tolerated. | -If they are canned, choose low-salt varieties | Portion: 50-60 g dry or about 170 g already prepared. Example: an individual dish |
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| France | -At least two times per week | -Favour legumes grown according to production methods that reduce pesticide exposure (precautionary principle) | - |
| Note: Legumes can also be considered as substitutes for meat and poultry | |||
| Croatia | - | -Eat legumes as a (protein) alternative to meat, fish, and eggs | |
| Note: Included in “protein group” together with meat, fish and eggs | |||
| Italy | -3 servings per week | -Increase the consumption of fresh and dried legumes (beans, chickpeas and lentils) alternating them with animal protein sources (meat, fish, eggs, milk and derivatives), always taking care to limit the addition of oils and fats | 150 g fresh, canned, frozen; 50 g dry |
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| Cyprus | - | Increase intake | 1/2 cup (120 ml) pulses, 1/4 cup (60 ml) tofu (approx. 60 g) |
| Note: Legumes are included in one group together with meat, cheese, eggs, peanut butter, tofu and fish. | |||
| Latvia | -2 to 3 servings per day of legumes, fish or lean meat, as well as eggs, nuts and seeds | - | a glass of boiled beans, lentils or other legumes |
| Lithuania | -At least 2-3 times a week | - | - |
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| Luxembourg | -1-2 portions per day of meat, poultry, fish, eggs and other vegetarian alternatives such as pulses. | -Alternate between meat, fish, eggs and vegetarian alternatives. The main sources of vegetarian protein are tofu, quorn, seitan and pulses (lentils, beans, chickpeas etc.). Serve pulses with cereals or potatoes to optimise their protein content. | 150-220g of cooked pulses (40-50g raw) |
| Hungary | - | -Consume dry legumes (e.g. beans, lentils, chickpeas, soy), as part of soups, vegetable dishes, salads, creams | - |
| Malta | -2 or more servings per week | - Include legume-based dishes throughout the week as an alternative to fish, meat, and eggs. - Legumes can be part of salads, sauces or soups. | 70 g (raw)/140 g (cooked/canned) |
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| Netherlands | - 1-3 yr: 0.5 serving/week - 4-8 yr: 1-2 servings/week - 9-13 yr: 2 servings/week - 14 yr and older: 2-3 servings/week | - Legumes are defined as (soy) beans, lentils, chick peas, and split peas. - Choose more plant protein sources. - The consumption of legumes should be encouraged. | Tablespoon of prepared legumes: 60 g |
| Notes: Included in protein-rich products. Peanuts are grouped with nuts. | |||
| Austria | - | - | 1 portion corresponds to 150-200 g cooked legumes (raw approx. 70-100 g) |
| Notes: Included in one group with vegetables and fruit | |||
| Poland | -1-2 times a week instead of meat dishes, consume a dish prepared from peas, beans, lentils, or soybeans | - | - |
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| Portugal | -1-2 servings of legumes | - | 1 tablespoon of raw dried legumes (e.g.: chickpeas, beans, lentils) (25 g), 3 tablespoons fresh legumes (e.g.: peas, beans) (80 g), 3 tablespoons dried cooked dried/fresh legumes (80 g). |
| Romania | - | -Eat peas, dry beans or lentils | ½ cup cooked dried legumes |
| Note: Included as alternative to meat, fish, and eggs | |||
| Slovenia | - | - Replace fatty meat and salty and fatty meat products with legumes, fish, poultry or lean meat. - Consume legumes regularly. | - |
| Note: In addition to beans, legumes also include lentils, chickpeas, peas, broad beans and soybeans | |||
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| Slovakia | - | -Protein alternative to meat and fish | - |
| Finland | -Pulses (beans, lentils, peas): about 1 dl per meal is a suitable amount | -Provide plant proteins, which can be either consumed on their own or in addition to animal proteins | 1 dl |
| Sweden | - | - | - |
| Note: Included in vegetables | |||
Country | Quantitative recommendations | Qualitative recommendations | Portion size |
| United Kingdom | - | - Eat more beans and pulses. - Pulses can be part of the "5 a day" (fruit & vegetables). Included in vegetables. However, a portion of beans and pulses only counts once as part of "5 a day". This is because, although they are a good source of fibre, they contain fewer nutrients than other fruit and vegetables. | 80 g pulses |
| Notes: Included in "Beans, pulses, fish, eggs, meat and other proteins" | |||
| Switzerland | -3 portions/d of cereal foods, potatoes, or pulses (60-100 g uncooked) | - | 60-100 g uncooked |
| Note: Included in one group together with cereal foods and potatoes | |||
| Iceland | - | -It is recommended to choose primarily foods that are rich in nutrients from nature, such as vegetables, fruit, berries, nuts, seeds, cereal products, beans and lentils, fat and lean fish, oils, low fat dairy products and meat and water for drinking. | - |
| Norway | - | -Pulses such as beans and lentils, seeds, spices and herbs are not included in the "five a day." These often have a high content of nutrients and belong in a varied diet. | - |
| Originally Published | Last Updated | 07 Dec 2020 | 14 Jun 2024 |
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