Comparative study on the chemical composition, anthocyanins, tocopherols and carotenoids of selected legumes

Lijiao Kan, Shaoping Nie, Jielun Hu, Sunan Wang, Zhouya Bai, Junqiao Wang, Yaomin Zhou, Jun Jiang, Qin Zeng, Ke Song

Index: 10.1016/j.foodchem.2018.03.148

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Abstract

Twenty-nine legumes were assessed for their nutritional and phytochemical compositions. Soybean and black soybean had the highest protein contents (34.05−42.65 g/100 g DW, dry weight of legumes), particularly being a rich source of lysine (1.78−2.23 g/100 g DW. Soybean and black soybean had the highest fat contents (14.13−22.19 g/100 g DW). Broad beans had the highest unsaturated fatty acids (83.57−89.01 g/100g fatty acid), particularly rich in α-linolenic and linoleic acid. The highest and the lowest dietary fiber were found in red kidney beans (35.36 g/100 g DW) and mung beans (22.77 g/100 g DW), respectively. Except for soybean and white kidney bean, 6 major anthocyanins in the legumes samples were identified. The soybean contained the highest total tocopherols content (90.40-120.96 μg/g dry weight of beans), followed by black soybean (66.13-100.76 μg/g DW). The highest carotenoids were found in lentils (4.53-21.34 μg/g DW) and red kidney beans (8.29-20.95 μg/g DW).