Can We Improve the Nutritional Quality of Legume Seeds?
Year: 2003
Type: review
Abstract: The Food and Agriculture Organization statistics for 2001 (http://apps.fao.org/page/collections?subset=agriculture) show that 274 million metric tons of grain legumes were produced across the world, of which 177 million were soybeans (Glycine max; one-half of which were produced in the U.S.) compared with 2 trillion metric tons of cereals. Legume seeds are put to a myriad of uses, both nutritional and industrial, and in some parts of the developing world they are the principle source of protein for humans. They form a very important part of our diet and that of other animals. However, compared with meat, our main source of protein, legumes are deficient in sulfur-containing amino acids. Legume seeds are also an important source of dietary minerals, with the potential to provide all 15 of the essential minerals required by man (Grusak, 2002). The concentrations of certain minerals (especially Fe, Zn, and Ca), however, are low relative to animal food products.
Source: PLANT PHYSIOLOGY
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2076460898