Table 3.
Factors present in pulses that promote or inhibits micronutrients bioavailability [32].
Factors | Nutrient | Major dietary source |
---|---|---|
Promoters | ||
1.Prebiotics: inulin and fructans | Fe, Zn, Ca | Lentils, chicory, garlic |
2. Beta-carotene | Fe, Zn | Lentil, pea, chickpea, green and orange vegetables |
3. Selenium | I | Lentil, pea, chickpea, sea food |
4. Organic acids: ascorbic acid | Fe, Zn | Lentils, fresh fruits and vegetables |
5. Amino acids | Fe, Zn | Animal meat |
Inhibitors | ||
1. Phytic acid | Fe, Zn, Ca | All legumes, cereals |
2. Fiber | Fe, Zn | All legumes, cereals |
3. Haemagglutinins | Fe, Zn | Most legumes, wheat |
4. Phenolics | Fe, Zn | All legumes |
5. Heavy metals | Zn | Contaminated legumes and leafy vegetables |