Synopsis
A recent study reveals that chickpeas and lentils, whether whole or ground into flour, provide superior nutritional value compared to oats and wheat. Researchers from the University of Adelaide found these pulses are particularly rich in zinc and iron, essential for health, highlighting the benefits of including them in the diet.Key Takeaways
- Chickpeas and lentils are more nutritious than oats and wheat.
- The study identifies higher levels of zinc and iron in pulses.
- Bioavailability of nutrients is greater in pulses than in cereal products.
- Deficiencies in these minerals can harm health, especially in children.
- Incorporating pulses into diets is beneficial for those at risk of deficiencies.
New Delhi, March 12 (NationPress) Chickpeas and lentils, whether in their whole form or as flour, deliver significantly more nutritional benefits to the human diet compared to products sourced from oats and wheat, according to a recent study released on Wednesday.
The research, featured in the Journal of Food Composition and Analysis, revealed that chickpeas and lentils are richer in zinc and iron—essential vitamins that enhance nutrition more effectively than oats and wheat.
A team from the University of Adelaide conducted an analysis on the bioavailability of micronutrients in widely available food products.
"We discovered that all pulse products, including chickpea and lentil flours, serve as outstanding sources of micronutrients," stated Thi Diem Nguyen, a doctoral candidate at the School of Agriculture, Food and Wine.
"In particular, for zinc and iron nutrition, they surpassed cereal products such as oat and wheat flours," Nguyen added.
Deficiencies in zinc and iron can lead to serious health issues, especially for children and pregnant individuals.
The fortification of these nutrients in food can be achieved either by growers using fertilizers or by incorporating them as ingredients during the baking process of bread products.
"Our findings showed that pulse products, like chickpeas and lentils, are exceptional sources of protein and minerals, particularly zinc and iron, with enhanced micronutrient bioavailability compared to the cereal products analyzed," remarked Dr. Stephanie Watts-Fawkes, a group leader and Future Making Fellow at the Waite Research Institute.
The bioavailability of zinc and iron, which refers to the body's capacity to absorb nutrients from food, can also be influenced by other components present in cereal crops.
"Nutrient absorption might be hindered by co-existing antinutritional factors in cereal grains, such as the presence of phytate," Nguyen explained.
"Individuals vulnerable to micronutrient deficiencies should consider incorporating more pulses into their diets, which are abundant in protein, zinc, and iron, and boast high bioavailability," she concluded.
