Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method

Margier, Marielle; Georgé, Stéphane; Hafnaoui, Noureddine; Rémond, Didier; Nowicki, Marion; Du Chaffaut, Laure; Josèphe Amiot, Marie; Reboul, Emmanuelle

doi:10.3390/nu10111668

Public

Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method

Published in Nutrients • Nov 4, 2018

Authors:

Marielle Margier

Stéphane Georgé

Noureddine Hafnaoui

Abstract

Pulses display nutritional benefits and are recommended in sustainable diets. Indeed, they are rich in proteins and fibers, and can contain variable amounts of micronutrients. However, pulses also contain bioactive compounds such as phytates, saponins, or polyphenols/tannins that can exhibit ambival...

Subject

Food science

Polyphenol

Micronutrient

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