Bioavailability of minerals in legumes

  title={Bioavailability of minerals in legumes},
  author={Ann-Sofie Sandberg},
  journal={British Journal of Nutrition},
  pages={281 - 285}
  • A. Sandberg
  • Published 1 December 2002
  • Chemistry, Medicine
  • British Journal of Nutrition
The mineral content of legumes is generally high, but the bioavailability is poor due to the presence of phytate, which is a main inhibitor of Fe and Zn absorption. Some legumes also contain considerable amounts of Fe-binding polyphenols inhibiting Fe absorption. Furthermore, soya protein per se has an inhibiting effect on Fe absorption. Efficient removal of phytate, and probably also polyphenols, can be obtained by enzymatic degradation during food processing, either by increasing the activity… 

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