. 2017 Nov 30;75(12):990–1006. doi: 10.1093/nutrit/nux058

Table 6.

Regional summary of nutrient content claims that could be utilized for 100 g of cooked pulses, using the aggregate nutritional data in Table 4

Nutrient	Unit	Amount of nutrients in 100 g of pulses^a	Australia⁸²^,⁸³ (≥ 4 y)			Canada⁷⁷^,⁸⁴ (≥ 2 y)			Europe⁷⁹^,⁸⁵ (adults)			United States³⁶ (≥ 4 y)
Macronutrients			RV	Percent RV	Claim	RS	Percent RS	Claim	RI	Percent RI	Claim	DRV	Percent DRV	Claim^b^,^c

Protein	g	8.62	50	NA^b	Yes	–	NA^b	Yes^d	50	NA^b	Yes	50	17.2%	No^e
														Yes^f^,g
Fiber	g	7.4	30	NA^b	Yes	25	NA^b	Yes	25	NA^b	Yes	28	26.4%	Yes
Minerals			RDI	Percent RDI/100 g	Claim	RDI	Percent RDI/100 g	Claim	NRV	Percent NRV/100 g	Claim	RDI	Percent RDI/100 g	Claim^b^,^c

Calcium	mg	44	800	5.5%	No	1100	4.0%	No	800	5.5%	No	1300	3.4%	No
Iron	mg	2.27	12	18.9%	Yes	14	16.2%	Yes	14	16.2%	Yes	18	12.6%	Yes
Magnesium	mg	52	320	16.3%	Yes	250	20.8%	Yes	375	13.9%	No	420	12.4%	Yes
Phosphorus	mg	142	1000	14.2%	Yes	1100	12.9%	Yes	700	20.3%	Yes	1250	11.4%	Yes
Potassium	mg	401	–	——–NA——–		3500	11.5%	Yes^b	2000	20.1%	Yes	4700	8.5%/10.8%^f	No/yes^f
Zinc	mg	1.09	12	9.1%	No	9	12.1%	Yes	10	10.9%	No	11	9.9%/12.5%^f	No/yes^f
Vitamins			RDI	Percent RDI/100 g	Claim	RDI	Percent RDI/100 g	Claim	NRV	Percent NRV/100 g	Claim	RDI	Percent RDI/100 g	Claim^b^,^c

Folate	µg	127.0	200	63.5%	Yes	220	57.7%	Yes	200	63.5%	Yes	400	31.8%	Yes
Niacin	mg	0.574	10	5.7%	No	23	2.5%	No	16	3.6%	No	16	3.6%	No
Riboflavin	mg	0.064	1.7	3.8%	No	1.6	4.0%	No	1.4	4.6%	No	1.3	4.9%	No
Thiamin	mg	0.177	1.1	16.1%	Yes	1.3	13.6%	Yes	1.1	16.1%	Yes	1.2	14.8%	Yes
Vitamin B₆	mg	0.117	1.6	7.3%	No	1.8	6.5%	Yes	1.4	8.4%	No	1.7	6.9%	No

Abbreviations: DRV, Daily Reference Value; NA, not applicable; NRV, Nutrient Reference Value; PDCAAS, Protein Digestibility Corrected Amino Acid Score; RACC, Reference Amount Customarily Consumed; RDI, Recommended Dietary Intake (Australia) or Recommended Daily Intake (Canada) or Reference Daily Intake (USA); RI, Reference Intake; RS, Reference Standard, RV, Reference Value.

Averaged across 29 types of cooked pulses (Table 4).

See claim criteria outlined in Table 5.

Unless otherwise specified, the ability to make a nutrient content claim in the United States was based on a 90-g RACC for cooked legumes.³⁶

Based on an average Protein Efficiency Rating for black beans (PER: 1.61), whole green lentils (PER: 1.30), chickpeas (type unspecified) (PER: 2.32), and split yellow peas (PER: 1.42).⁶¹ Reasonable daily intake for whole cooked pulses is 250 g/d.⁸⁴

A PDCAAS of 57 was used and derived from the average PDCAAS value across 9 types of whole cooked pulses: peas (yellow split, 0.64; green split, 0.50), lentils (whole green, 0.63; red split, 0.54), chickpeas (0.52), pinto beans (0.59), kidney beans (0.55), black beans (0.53), and navy beans (0.67).⁶¹^,⁶²

A 130-g RACC, corresponding to canned beans, was used for the calculation.³⁶

A PDCAAS of 59 was used and derived from the average PDCAAS value across 4 types of whole cooked beans: pinto beans (0.59), kidney beans (0.55), black beans (0.53), and navy beans (0.67).⁶¹^,⁶²