Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivars

A dietary shift from resource-demanding animal protein to sustainable food sources, such as protein-rich beans, lowers the climate footprint of production. In this study, we examined nutrients and antinutrients in 15 fava bean varieties cultivated Sweden select with high nutritional value. On a dry weight basis, beans were analyzed for their content (range 26–33%), amino acids (leucine range: 50.8–72.1 mg/g protein, lysine 44.8–74.8 protein), fiber (soluble fraction 0.55–1.06%, insoluble 10.7–16.0%), iron (1.8–21.3 mg/100 g) zinc contents (0.9–5.2 g), well following antinutrients: lectin (0.8–3.2 HU/mg); trypsin inhibitor (1.2–23.1 TIU/mg) saponin (18–109 µg/g); phytate (112–1,281 g); total phenolic (1.4–5 mg GAE/g); vicine(403 µg/g ? 7,014 µg/g), convicine (35.5 3,121 µg/g) oligosaccharides raffinose (1.1–3.9 g/kg), stachyose (4.4–13.7 g/kg) verbascose (8–15 g/kg). The results indicate substantial differences between cultivars relation antinutrients. Only one studied (Sunrise) have adequate estimated bioavailability iron, which is major concern diet legumes grains serve important sources iron. gain consuming significantly affected by cultivar chosen source.