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 |