2009_Book_FoodChemistry

762 16 Legumes
Table 16.24. Fatty acid composition of legume lipids
(weight-%) a
Fatty acid Garden Chick Broad Lentils
beans peas beans
14:0 0.22 1.3 0.6 0.85
16:0 21.8 8.9 9.3 23.2
18:0 4.7 1.6 4.9 4.6
20:0 0.53 0.03 0.7 2.3
22:0 2.9 0 0.42 2.7
24:0 1.1 0 0 0.85
16:1 (9) 0.21 0.05 0 0.15
18:1 (9) 11.6 35.4 33.8 36.0
18:2 (9,12) 29.8 51.1 42.1 20.6
18:3 (9,12,15) 27.4 1.7 6.4 1.6
20:1 0.02 0 0.7 1.9
a In Table 14.11 the fatty acid compositions are provided
for soya oil and peanut butter.
16.2.9 Phytoestrogens
The isoflavones daidzein (Ia in Formula 16.4),
genistein (Ib) and glycitein (Ic) as well as coumestrol
(II) together with the lignans (cf. 18.1.2.5.7)
are called phytoestrogens because they can
dock onto estrogen receptors. Accordingly, they
are competitors of endogenous estrogen, but
have lower activity. Sources of isoflavones are
soybeans and soybean products (Table 16.26).
In addition, they occur in traces in many plant
foods.
as a source of fats or oils. Examples of their fatty
acid composition are listed in Table 16.24.
16.2.8 Vitamins and Minerals
Vitamin and mineral content of some legumes
is presented in Table 16.25. In addition to B-vitamins,
the two oilseeds are rich in tocopherols.
(16.4)
Table 16.25. Vitamin and mineral composition of legumes a
Soybeans Peas Garden Peanuts
beans
Vitamins
Tocopherols 127 12 202
B 1 8.2 1.2 4.5 9.0
B 2 4.3 0.64 1.6 1.5
Nicotinamide 20.8 9.5 20.8 153
Pantothenic acid 15.9 2.9 9.7 26
B 6 9.9 0.64 2.8 3.0
Minerals
Na 33 8.0 20 52
K 1.4 ×10 4 1.2 ×10 3 1.3 ×10 4 7.1 ×10 3
Mg 2.1 ×10 3 132 1.3 ×10 3 1.6 ×10 3
Ca 2.1 ×10 3 96 1.1 ×10 3 590
Fe 71 7.4 60.4 21.1
Zn 42 10.6 26 30.7
P 4.9 ×10 3 432 4.3 ×10 3 3.7 ×10 3
Cl 58 160 248 70
a Results are given in mg/kg.