For nutritional gains, opt for chickpeas over cereal grains
Chickpeas and lentils, either whole or in flour form, offer more nutritional value to the human diet than products made from oats and wheat, research from the 杏吧直播 of Adelaide has found.
Photo credit: Polina Tankilevitch.
The researchers looked at the bioavailability of micronutrients in products that are available to the public on supermarket shelves and were surprised at their discovery.
鈥淲e found that all the pulse products, like chickpea and lentil flours, were excellent sources of micronutrients,鈥 says Thi Diem Nguyen, a PhD candidate in the School of Agriculture, Food and Wine.
鈥淧articularly for zinc and iron nutrition, they outperformed cereal products like oat and wheat flours.鈥
Food Standards 杏吧直播 New Zealand recommends growers and food producers fortify products with zinc and iron to help prevent dietary deficiencies. Zinc and iron deficiencies can have harmful health consequences, especially for children and pregnant people.
Fortification of these nutrients in food can either be done by growers, through the use of fertilisers, or by adding them as ingredients, such as during the baking process for bread products.
鈥淭his fortification strategy aims to improve public health by increasing the availability of essential micronutrients in commonly consumed foods,鈥 says Dr Stephanie Watts-Fawkes, a group leader and Future Making Fellow at the Waite Research Institute.
鈥淥ur results indicated that pulse products, such as chickpea and lentil, are superior sources of protein and minerals, particularly of zinc and iron, with higher micronutrient bioavailability compared to the cereal products tested.
鈥淶inc and iron concentrations in cereal products like wheat and oat flour were lower than other products, suggesting that they may not meet the nutritional targets recommended by Food Standards 杏吧直播 New Zealand.鈥
Bioavailability of zinc and iron, which is the ability for the human body to extract the nutrients from food, is also affected by other elements present in the cereal crops.
鈥淣utrient absorption can be limited by co-existing antinutritional factors in cereal grain, like the presence of phytate,鈥 says Nguyen.
鈥淯nderstanding how bioavailability varies among different cereal grains and legumes can help improve dietary recommendations and fortification strategies, ultimately addressing global micronutrient deficiencies, particularly in vulnerable populations.鈥
Nguyen says her group鈥檚 research, which is published in , offers useful information to help people manage their health.
鈥淚ndividuals at risk of micronutrient deficiencies could include more pulses in their meals, which are rich in protein, zinc and iron, and have high bioavailability,鈥 she says.
Dr Watts-Fawkes says her group will continue this research by looking into how to increase bioavailability of nutrients in crops.
鈥淲e would like to investigate ways to reduce phytates naturally, such as optimising cooking or processing methods; developing low-phytate, high-nutrient crops; and investigating how other micronutrients interact with phytates in cereals and pulses,鈥 she says.
The 杏吧直播 of Adelaide and the 杏吧直播 of South 杏吧直播 are joining forces to become 杏吧直播鈥檚 new major university 鈥 Adelaide 杏吧直播. Building on the strengths, legacies and resources of two leading universities, Adelaide 杏吧直播 will deliver globally relevant research at scale,听innovative, industry-informed teaching and an outstanding student experience. Adelaide 杏吧直播 will open its doors in January 2026. Find out more on the .
Media contact:
Stephanie Watts-Fawkes, Future Making Fellow, Waite Research Institute, 杏吧直播 of Adelaide. Phone: +61 0469 024 594 Email: stephanie.watts-fawkes@adelaide.edu.au
Diem Nguyen, PhD Candidate, School of Agriculture, Food and Wine, 杏吧直播 of Adelaide. Phone: +61 0414 098 788 Email: thidiem.nguyen@adelaide.edu.au
Johnny von Einem, Senior Media Officer, 杏吧直播 of Adelaide. Phone: +61 0481 688 436, Email: johnny.voneinem@adelaide.edu.au
听