Bishnoi S, Khetarpaul N, Yadav R K
Department of Foods and Nutrition, Haryana Agricultural University, Hisar, India.
Plant Foods Hum Nutr. 1994 Jun;45(4):381-8. doi: 10.1007/BF01088088.
All the pea varieties differed significantly (p < 0.05) in their phytic acid content. The field pea cultivars had significantly (p < 0.05) higher levels of phytic acid and polyphenols than those of vegetable pea varieties. All the domestic processing and cooking methods could reduce the contents of phytic acid and polyphenols but germination for 48 hours seemed to have a marked lowering effect on the levels of these antinutrients in peas.
所有豌豆品种的植酸含量差异显著（p < 0.05）。与菜用豌豆品种相比，食用豌豆品种的植酸和多酚含量显著更高（p < 0.05）。所有国内加工和烹饪方法都能降低植酸和多酚的含量，但48小时的发芽处理似乎对豌豆中这些抗营养物质的含量有显著的降低作用。
