Table 1.

Chemical compositions of major legume seeds with amylose content and resistant starch.

Crop	Crude protein(%)	Crude fiber(%)	Fat(%)	Starch(%)	Amylose(%)	Raw RSb(%)	Processed RSb(%)	Ash(%)	References
Adzuki bean	24.0	7.0	6.0	48	19.2	26.3	–	3.9	Tjahjadi and Breene, 1984; Shi et al., 2017; Reddy et al., 2017
Black gram	24.6	7.2	1.3	24.4	40.6	11.4	50.3	4.1	Kaur and Kapoor, 1991; Sandhu and Lim, 2008; Wani et al., 2015
Chickpea	22.8	3.5	5.4	50.4	13.6	3.4	51.4	3	Wood and Grusak, 2007; Qayyum et al., 2012; Kasote et al., 2014; Sundell et al., 2017
Common bean	25.4	17.4	1.7	37.4	51.1	3.7	2.3	3.8	De Almeida Costa et al., 2006; Marquezi et al., 2016; Suárez-Martínez et al., 2016
Cowpea	28.0	3.1	1.9	40.6	42.7	9.6	–	3.8	Longe, 1980; Hoover and Ratnayake, 2002; De Almeida Costa et al., 2006; Ratnaningsih et al., 2016; Eshwarage et al., 2017
Lentil	24.6a	10.7a	1.1a	49.9a	24.7	3.2	50.3	2.71a	Hoover and Ratnayake, 2002; Sandhu and Lim, 2008
Lotus	4.1a	–	0.5a	–	30.6	–	–	1.1a	Geng et al., 2007
Mung bean	23.9	3.9	1.2a	45.0	31.1	11.6	50.2	3.7	Sandhu and Lim, 2008; Hedley, 2000; Kasote et al., 2014
Navy bean	22.7	4.2	0.6a	15.4	28.6	4.2	–	4.1	Hoover and Ratnayake, 2002
Pea	23.9	9.2	1.6	43.4	88.0	2.4-	52.5	3.3	Ratnayake et al., 2002; Zhou et al., 2004; De Almeida Costa et al., 2006; Sandhu and Lim, 2008; Červenski et al., 2017
Peanut	25.2	2.1	49.7a	11.5	–	–	–	2.3	Jambunathan, 1991
Pigeon pea	21.0	2.5	1.7	57.5	28.4	16.9	50.9	3.5	Singh et al., 1993; Sandhu and Lim, 2008; Eltayeb, 2010; Kasote et al., 2014
Pinto bean	5.3	3	0.9	30.1	37.4	35.5	–	1.0	Hoover and Ratnayake, 2002; Zhou et al., 2004; Fabbri et al., 2016
Soybean	40	1.5	21	0.9	16.2	0.1	–	5	Wilson et al., 1978; Stevenson et al., 2006
White lupin	30.6	5.2	14.6	3.3	–	–	–	4.0	Jul et al., 2003; Kohajdova et al., 2011
Yellow lupin	37.9	4.9	8.7	4.5	–	–	–	6	Jul et al., 2003; Kohajdova et al., 2011

^aNutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 6m, 2002 Beltsville MD.

^bRS, resistant starch.