Legume seeds in nutrition

Authors

  • Tatjana PIRMAN Univ. of Ljubljana, Biotechnical Fac., Zootechnical Dept., Groblje 3, SI-1230 Domžale, Slovenia
  • Jasna M.A. STEKAR Univ. of Ljubljana, Biotechnical Fac., Zootechnical Dept., Groblje 3, SI-1230 Domžale, Slovenia
  • Etiennette COMBE

Keywords:

legumes, nutrition, seed structure, chemical composition, antinutritional factors

Abstract

Over 65 % of food protein and more than 80 % of food energy is supplied by plants. Legumes have a special place in diets, because they contain nearly two to three times more protein than cereals. Legumes also provide energy and are important sources of several B-complex vitamins, essential elements and fiber. Legume proteins alone are of poor quality, because of sulphur containing amino acids deficiency. When consumed with cereals their complementary effect is exemplified. The most often antinutritional factors in legumes, their effect on the nutritional value of legumes and their use in nutrition are presented.

Published

15. 12. 1997

Issue

Section

Review Article

How to Cite

PIRMAN, T., STEKAR, J. M., & COMBE, E. (1997). Legume seeds in nutrition. Acta Agriculturae Slovenica, 70(1), 163–173. https://journals.uni-lj.si/aas/article/view/16153

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