Abstract
A dietary shift from resource-demanding animal protein to sustainable food sources, such as protein-rich beans, lowers the climate footprint of food production. In this study, we examined the nutrients and antinutrients in 15 fava bean varieties cultivated in Sweden to select varieties with high nutritional value. On a dry weight basis, the fava beans were analyzed for their content of protein (range 26–33%), amino acids (leucine range: 50.8–72.1 mg/g protein, lysine range: 44.8–74.8 mg/g protein), dietary fiber (soluble fraction range: 0.55–1.06%, insoluble fraction range: 10.7–16.0%), and iron (1.8–21.3 mg/100 g) and zinc contents (0.9–5.2 mg/100 g), as well as for the following antinutrients: lectin (0.8–3.2 HU/mg); trypsin inhibitor (1.2–23.1 TIU/mg) and saponin (18–109 µg/g); phytate (112–1,281 mg/100 g); total phenolic content (1.4–5 mg GAE/g); and vicine(403 µg/g − 7,014 µg/g), convicine (35.5 µg/g − 3,121 µg/g) and the oligosaccharides raffinose (1.1–3.9 g/kg), stachyose (4.4–13.7 g/kg) and verbascose (8–15 g/kg). The results indicate substantial differences between cultivars in relation to their contents of nutrients and antinutrients. Only one of the cultivars studied (Sunrise) have adequate estimated bioavailability of iron, which is of major concern for a diet in which legumes and grains serve as important sources of iron. The nutritional gain from consuming fava beans is significantly affected by the cultivar chosen as the food source.
Highlights
Grain legumes, such as beans and lentils, have favorable nutritional compositions for human consumption, being low in fat and high in protein, dietary fibers, iron, zinc and vitamins such as folate, riboflavin and thiamine (Tiwari & Singh, 2012)
The results indicate substantial differences between cultivars in relation to their contents of nutrients and antinutrients
This study provides an analysis of the nutritional and antinutritional composition of fifteen different varieties of fava bean cultivated in the same region and during the same growth season
Summary
Grain legumes, such as beans and lentils, have favorable nutritional compositions for human consumption, being low in fat and high in protein, dietary fibers, iron, zinc and vitamins such as folate, riboflavin and thiamine (Tiwari & Singh, 2012). Grain legumes contain antioxidants and other bioactive compounds that can contribute to human health (Ganesan & Xu, 2017). Legumes contain a number of bioactive compounds that are traditionally classified as antinutrients: phytates, saponins, lectins and protease inhibitors. A plant-based diet that contains grain legumes is generally considered to have a low level of bioavailability of minerals (mainly calcium, iron and zinc) owing to the presence of absorption inhibitors, mainly phytates and polyphenols (Sandberg, 2002; Tako, Beebe, Reed, Hart, & Glahn, 2014). Excessive levels of phytates in the diet can lead to deficiencies of zinc and iron as the result of insufficient absorption (Zhou & Erdman, 1995).
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have