Comparative study on the chemical composition, anthocyanins, tocopherols and carotenoids of selected legumes

Twenty-nine legumes were assessed for their nutritional and phytochemical compositions. Soybean and black soybean had the highest protein contents (34.05–42.65 g/100 g DW, dry weight of legumes), particularly being a rich source of lysine (1.78–2.23 g/100 g DW. Soybean and black soybean had the highest fat contents (14.13–22.19 g/100 g DW). Broad beans had the highest unsaturated fatty acids (83.57–89.01 g/100 g fatty acid), particularly rich in...