State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Food Chem. 2018 Sep 15;260:317-326. doi: 10.1016/j.foodchem.2018.03.148. Epub 2018 Apr 9.
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/100 g 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).
对 29 种豆类进行了营养成分和植物化学成分的评估。大豆和黑豆的蛋白质含量最高（34.05-42.65g/100g DW，豆类干重），特别是赖氨酸含量丰富（1.78-2.23g/100g DW）。大豆和黑豆的脂肪含量最高（14.13-22.19g/100g DW）。蚕豆的不饱和脂肪酸含量最高（83.57-89.01g/100g 脂肪酸），特别是α-亚麻酸和亚油酸含量丰富。红芸豆的膳食纤维含量最高（35.36g/100g DW），绿豆的膳食纤维含量最低（22.77g/100g DW）。除了大豆和白芸豆，还在豆类样品中鉴定出了 6 种主要的花色苷。大豆的总生育酚含量最高（90.40-120.96μg/g 干豆重），其次是黑豆（66.13-100.76μg/g DW）。菜豆和红芸豆的类胡萝卜素含量最高（4.53-21.34μg/g DW）。
