0
0
New Delhi, Mar 14: A recent study reveals that chickpeas and lentils, consumed whole or as flour, offer significantly greater nutritional benefits than products derived from oats and wheat. The research, published in the Journal of Food Composition and Analysis, emphasizes the superior zinc and iron content of pulses, crucial micronutrients for human health.
Researchers from the University of Adelaide conducted an analysis of the bioavailability of micronutrients in commonly consumed foods. “We found that all pulse-based products, such as chickpea and lentil flours, are excellent sources of essential nutrients,” stated Thi Diem Nguyen, a doctoral candidate at the university’s School of Agriculture, Food, and Wine.
“Specifically, for zinc and iron nutrition, they surpassed cereal products like oat and wheat flours,” Nguyen added.
Deficiencies in zinc and iron can lead to serious health issues, particularly affecting children and pregnant women. While food fortification, through fertilization or processing, can mitigate these deficiencies, the study suggests incorporating more pulses into diets as a natural and effective solution.
“Our findings indicate that chickpeas and lentils are not only superior sources of protein and minerals but also have higher micronutrient bioavailability compared to the cereals tested,” noted Dr. Stephanie Watts-Fawkes, a research leader at the Waite Research Institute.
The study further highlighted that cereals contain compounds like phytates, which can hinder nutrient absorption. “Pulses, on the other hand, have a higher bioavailability of key nutrients, making them a more effective dietary choice for individuals at risk of deficiencies,” Nguyen explained.
With their robust nutritional profile, chickpeas and lentils emerge as valuable components of a balanced diet, providing a natural and accessible means to enhance essential nutrient intake.
Disclaimer: The information provided in this article is based on the cited study and should not be considered medical advice. Individual dietary needs may vary, and it is always advisable to consult with a healthcare professional or registered dietitian before making significant dietary changes. This study highlights potential benefits, and further research may be needed to confirm and expand upon these findings. Results from scientific studies are not always indicative of individual outcomes.
