nutritional, medicinal and nutraceutical values

1. LEGUMES
NUTRITIONAL, MEDICINAL AND
NUTRACEUTICAL VALUES
Presented by:
Deepa Beniwal
L-2017-A-37-D

2. LEGUMES
 Fruit enclosed in a pod
 Belong to the family Leguminaceae
 Important plant source of protein
 Provide vital building blocks in growth
and development
 Bean: the fruit, the seed and the plant
that produces them
 Pulses: seeds after shelling of beans

3. Desirable attributes of legumes

4. FRENCH BEAN
 Low in calories (31/100 g of raw pods)
 No saturated fat
 Rich source of dietary fiber (9% per 100 g
RDA)
 Excellent levels of vitamin-A (23%)
 Contain anti-oxidants like lutein, zeaxanthin
and beta carotene
 Excellent source of folates (9%)
 Good source of vitamin-B6, A and C
 Good amount of minerals like Fe, Ca, Mg,
Mn and K

5.  Fiber: protect colon mucosa by decreasing its exposure time
to toxic substances and also by binding to cancer causing
chemicals in the gut. Also reduce blood cholesterol levels
 Antioxidants: act as protective scavengers against free
radicals and ROS. Act as anti-aging compounds
 Folates: along with vit-B12, essential for DNA synthesis and
cell division. During preconception periods and pregnancy,
prevent neural tube defects in newborn
 Vitamin-C: resistance against infectious agents and scavenge
harmful free radicals
 Minerals: Mn- co-factor for the superoxide dismutase
(antioxidant enzymes)
K- cell and body fluids. Helps in controlling heart
rate and blood pressure.

6. PINTO BEAN
 One of the finest alternative vegetarian source of
protein (38% of RDF)
 Moderate source of antioxidants isoflavones
(0.18 mg/100 g beans)
 Minor source of O-methylated isoflavone
compound- Biochanin-A (0.28 mg/ 100g)
 Source of gluten-free protein
 High amounts of folates (94% of RDA)
 Good amount of minerals- 100 g of dry beans
contain Cu (99%), Fe (63%), P (58%), Se (51%),
Mn (50%), K (30%), Zn (21%) and Ca (13%)

7.  Isoflavones: reduce post-menopausal
cancers and osteoporosis
 Biochanin-A: a plant estrogen, role in anti-
cancer diet programs
 Protein: gluten-free food alternatives in
gluten-allergy and celiac disease

8. GREEN PEAS
 Fresh tender peas are low in calories (81/100 g)
 No cholesterol
 Good source of soluble as well as insoluble fiber
 Excellent source of folic acid (16% of RDA)
 Healthy source of vit-C (67% of RDA)
 Contain phytosterols, especially beta sitosterol
 Good in vit-K (21% of RDA of vit-
K1(phylloquinone)
 Adequate amount of antioxidants flavonoids as
well as vit-A (25.5% RDA)
 Minerals like Ca, Fe, Cu, Zn and Mn

9.  Folic acid: DNA synthesis inside the cell
 Vitamin –C: natural water soluble anti oxidant.
Increase efficiency of immune system inside the
human body
 Phytosterols: lower blood cholesterol levels
 Vitamin-K: promotion of osteoblastic activity inside
the bone cells. Cure of Alzheimer’s disease by
limiting neuronal damage in the brain
 Vitamin-A: maintain healthy membranes, skin and
eyesight. Protect from oral and lung cavity cancers

10. BROAD BEANS
 Very rich in protein (26.12 g) and energy (341
calories)
 Rich source of dietary fiber (66% of RDA)
 Rich in phytonutrients such as isoflavone and plant
sterols
 Contain Levo-dopamine (L-dopa): precursor of
neuro-chemicals in brain such as dopamine,
epinephrine and nor-epinephrine
 Excellent source of folates (106% per 100 g RDA)
 Good amount of vit-B1, 2, 3 and 6
 One of the finest source of Fe, Cu, Mn, Ca and Mg
 One of the highest plant source of K (23% of RDA)

11.  Dietary fiber: reduce blood cholesterol level by
decreasing re-absorption of cholesterol binding bile
acids in colon
 Isoflavone: such as genistein and daidzein- protect
against breast cancer
 L-dopa: smooth, coordinated functioning of body
movements. Prevent Parkinson’s disease and
dopamine-responsive dystonia disorders
 Vit-B complex: coenzymes in cellular metabolism of
carbohydrate, protein and fat
 K: helps counter pressing effects of Na on heart and
blood pressure

12. WINGED BEAN
 Tender, immature pods are one of the very
low calorie vegetables (49 calories/100 g)
 Mature seeds has 409 calories/ 100 g and
protein content equivalent to that of soybean
protein
 Contain good amount of vitamin-C (31% of
RDA)
 Leaves: used as greens, contain 45 mg of vit-
C and 8090 IU of vit-A
 Tubers: rich source of starch, protein and vit-
B complex. Roots provide 11.6 g of protein

13. HYACINTH BEAN
 Energy: raw, immature pods- 46 calories
dry, mature seeds- 344 calories
 44% of RDA of protein
 Gluten-free food products
 Dry beans hold 94% of RDA of thiamine
 Good levels of vit-A (864 IU) and vit-K
 Contain 12.6 mg vit-C
 100 g of dry beans hold Cu (148%), Zn (84%),
Mg (71%), Mn (68%) and Fe(64%)

14.  Vitamin-B1: involved in carbohydrate
metabolism. Deficiency may leads to beri-
beri disease
 Vitamin-A: powerful antioxidant. Helps in
mucosal regeneration and maintenance
 Vitamin-C: tissue repair and wound healing

15. LIMA BEAN
 100 g seeds carry 338 calories and provide
38% of RDA of protein
 Substantial amount of dietary fiber (50%
per 100 g of RDA)
 Rich source of many B-complex vitamins
specially B-6 and B-1
 Excellent source of Mo, Fe and contains
1724 mg of K

16. COWPEA
 42% of recommended daily values of
protein
 Highest folate contain (158% of RDA)
 Contain 94% Cu and 107% Fe. Both these
take part in production of blood cells in
human body. Can be part of anemia
treatment diet

17. HEALTH BENEFITS
 Protein source
 Nutrient dense food
 Antioxidants
 Better heart health
 Reduces risk of cancer
 Diabetes and glucose metabolism
 Preventing fatty liver
 Controlling appetite
 Improving gut health

18. Anti-nutritional components
 Negative effects only observed after
consumption of raw and unprocessed
seeds or flour
 High temperature during processing
inactivates ANCs
 Inhibition of digestive enzymes (protease
inhibitors), formation of insoluble complexes
(phytates, polyphenols), increase of
production of gases in colon (α-galactosides)

19. Utilization problems and
solutions

21. THANK YOU