Legume seeds in nutrition
1997
Pirman, T. | Stekar, J.M.A. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Zootechnical Dept.) | Combe, E. (INRA, Theix (France))
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.
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This bibliographic record has been provided by Slovenian National AGRIS Centre, Biotechnical Faculty, University of Ljubljana
