Mineral nutrient elements and their bioaccessibility in hulled organic and conventional lentils (Lens culinaris) sold in the UK

Abstract

Lentils (Lens culinaris) are an accessible and cheap legume. Here, we report the findings from hulled organic and conventional products for their macro and micronutrient elements (NEs), phytic acid levels, bioaccessibility, and contribution to adult dietary reference values (DRVs). Raw and cooked samples were analysed for NEs using ICP-MS. SBET (Simplified Bioaccessibility Extraction Test) was used to assess the bioaccessibility of NEs, and phytic acid was analysed using the Megazyme method. Raw lentils were rich in macro (P, Mg, K and Ca) and micro (Fe, Zn, Mn and Cu) NEs. Mg, Zn and Cu were significantly higher in organic lentils, whereas K, Mo and Se were significantly higher in conventional lentils. Cooking significantly changed P, Mg, K, Cu, Fe, Zn, Mn and Mo concentrations. Phytic acid concentrations ranged from 0.272 to 0.471 g 100 g–1. The bioaccessibility of Ca, Mg and K was >80 %, whereas it was >50 % for Fe, Cu, Mn and Zn. A serving size (80 g) of lentils contributed >25 % DRV of P, Fe, Cu, Mn and Mo. This highlights that including lentils as a regular dietary component is an affordable and accessible way to meet nutritional needs and prevent deficiencies.