Table 1.
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