Table 3.

Nutritional value of faba bean dry seeds in comparison with two other important legumes widely cultivated in Europe.

Traits	Faba bean	Field pea	Lentil	References
Protein content (%)	17.6–34.5	19.9–27.6	25.8–28.6	Gharibzahedi et al., 2012; Duc et al., 2015a; Koivunen et al., 2016; Çalıcskantürk et al., 2017; Lepse et al., 2017; Li and Ganjyal, 2017; Bodner et al., 2018
Ash (%)	3.4–3.7	2.9–3.2	3.4–3.6	Gharibzahedi et al., 2012; Koivunen et al., 2016; Çalıcskantürk et al., 2017
ADF (%)	10.1–13.7	7.5–8.6	5.6–5.7	Gharibzahedi et al., 2012; Jezierny et al., 2017
NDF (%)	12.6–16.5	10.5–12.6	8.2–8.7	Gharibzahedi et al., 2012; Jezierny et al., 2017
Starch (%)	42.1–45.6	41.5–53.5	43.5–50.0	Jezierny et al., 2017; Li and Ganjyal, 2017
Minerals (mg kg-1)
Fe	29.7–96.3	47.7–58.1	66–100	Gharibzahedi et al., 2012; Baloch et al., 2014; Ray et al., 2014
Zn	10.4–49.3	27.4–34.0	36.7–50.6	Gharibzahedi et al., 2012; Baloch et al., 2014; Ray et al., 2014
Mn	15.5–29.2	9–15.6	12.2–14.8	Gharibzahedi et al., 2012; Baloch et al., 2014; Ray et al., 2014
K	4500–19,300	9265–11,874	8802–10,240	Gharibzahedi et al., 2012; Baloch et al., 2014; Ray et al., 2014

ADF, acid detergent fiber; NDF, neutral detergent fiber.