Table 1.

A summary of the comparison of the nutritional composition of lablab with other legumes

Source: Adopted and modified from (Ganesan et al. 2017; Tolera 2006; Wallace et al. 2016)

Component	Lablab	Cowpea	Bambara groundnut	Common bean	Soybeans	Chickpea	Lentils
Carbohydrates (g)	62	61	61	60	8.36	27.42	20.13
Fiber (g)	8.6	5.4	4.8	4.4	6	7.6	7.9
Fat (g)	1	1.4	6.2	1.5	8.97	2.59	0.38
Protein (g)	22.8	22.5	18.8	21.7	18.21	164	9.02
Calcium (mg)	90	104	62	120	102	49	19
Iron (mg)	9	N/A	12.2	8.2	5.14	2.89	3.33
Phosphorus (mg)	328	416	276	323	245	168	180
Ascorbic acid (mg)	trace	2	trace	1	1.7	1.3	1.5
β-carotene (mg)	N/A	70	10	10	9	27	8
Niacin (mg)	2.3	4	1.8	2.4	0.399	0.526	1.06
Riboflavin (mg)	0.1	0.9	0.1	0.2	0.285	0.063	0.073
Thiamin (mg)	0.5	0.1	0.5	0.4	0.155	0.116	0.169