The Australian Dietary Guidelines recommend an average minimum daily intake of 5 serves of vegetables (including legumes) and 2 serves of fruit to prevent chronic disease. Nutrients in fruits and vegetables Most fruits, vegetables and legumes are good source of carbohydrate (sugar and/or starch) and fibre. They also water and contain micronutrients, such as vitamins, minerals and phytochemicals. Most are low in fat with few exceptions (olives, avocados, coconuts). Legumes are a decent source of protein and some contain non-haem iron, which is less bioavailable than haem iron from animal sources. Legumes also contain phytates which act as antioxidants but bind to minerals, affecting their absorption. Cooking and storing methods…