Table 1.

Phytosterol content in some pulses

Pulses	Total phytosterol content (mg/100 g)	β-Sitosterol	Level of phytosterols (mg/100 g)
			Campesterol	Stigmasterol	Δ5-Avenasterol
(i) Beans
Broad beansa	35.1	28.6 ± 1.7	2.92 ± 0.32	1.13 ± 0.10	2.44 ± 0.38
Butter beansb	186	85.1 ± 7.3	15.2 ± 2.9	86.2 ± 5.7	–
Kidney beansb	134	86.5 ± 2.6	6.5 ± 0.8	41.4 ± 1.6	–
Kidney beansc	127	–	–	–	–
Pinto beana	21.5	12.5 ± 0.9	1.75 ± 0.11	4.82 ± 0.43	2.44 ± 0.17
Black eye beana	13.5	6.7 ± 0.3	1.19 ± 0.11	3.84 ± 0.31	1.78 ± 0.18
Black bean seed coatsd	146	70.65 ± 1.51	66.71 ± 1.99	3.21 ± 0.13	5.50 ± 0.51
(ii) Lentils
Large lentilsa	31.6	24.2 ± 1.0	2.18 ± 0.24	2.63 ± 0.18	2.52 ± 0.23
Small lentilsa	22.9	15.4 ± 1.5	2.58 ± 0.24	2.60 ± 0.15	2.33 ± 0.14
Lentilsb	158	123.4 ± 4.1	15.0 ± 0.4	20.1 ± 0.6	–
(iii) Chickpeas
Chickpeasa	48.9	38.5 ± 3.1	4.32 ± 0.35	2.45 ± 0.27	3.58 ± 0.29
Chickpeasb	205	159.8 ± 7.1	21.4 ± 0.7	23.4 ± 0.7	–
Chickpeasc	35	–	–	–	–
(iv) Pea
Yellow split peasa	42.8	37.2 ± 2.6	2.33 ± 0.30	1.12 ± 0.12	2.16 ± 0.24
Green split peasa	33.7	27.9 ± 2.0	2.40 ± 0.31	1.51 ± 0.18	1.88 ± 0.13
Peab	242	191.4 ± 0.4	25.0 ± 6.9	26.0 ± 0.6	–
(v) Lupin
Lupinesa	53.6	30.9 ± 1.5	11.9 ± 1.1	4.98 ± 0.45	5.89 ± 0.47

^aKalogeropoulos et al. (2010): Content in cooked pulses, Levels are the mean ± standard deviation of three analyses

^bRyan et al. (2007): Content in uncooked pulses, Levels are the mean ± standard error of three analyses

^cWeihrauch and Gardner (1978): Content in raw pulses

^dChávez-Santoscoy et al. (2014) content in seed coat extract, Levels are the mean ± standard error of three analyses