Daijiworld Media Network - New Delhi

New Delhi, Mar 12: Chickpeas and lentils, whether consumed whole or in flour form, provide greater nutritional benefits than products made from oats and wheat, according to a new study.

The research, published in the Journal of Food Composition and Analysis, highlights that these pulses are significantly richer in zinc and iron—essential nutrients for human health—compared to cereal-based foods.

A team from the University of Adelaide examined the bioavailability of micronutrients in commonly available food products. "We found that all pulse-based products, such as chickpea and lentil flours, are excellent sources of essential nutrients," said Thi Diem Nguyen, a doctoral candidate at the university's School of Agriculture, Food, and Wine.

"Specifically, for zinc and iron nutrition, they surpassed cereal products like oat and wheat flours," Nguyen added.

Deficiencies in zinc and iron can lead to severe health complications, particularly in children and pregnant individuals. While food fortification can help address this issue—either through fertilization during cultivation or by adding these nutrients in food processing—researchers suggest incorporating more pulses into diets as a natural solution.

"Our findings indicate that chickpeas and lentils are not only superior sources of protein and minerals but also have higher micronutrient bioavailability compared to the cereals tested," noted Dr. Stephanie Watts-Fawkes, a research leader at the Waite Research Institute.

The study also pointed out that certain compounds found in cereals, such as phytates, can limit nutrient absorption. "Pulses, on the other hand, have a higher bioavailability of key nutrients, making them a more effective dietary choice for individuals at risk of deficiencies," Nguyen explained.

With their impressive nutritional profile, chickpeas and lentils stand out as valuable additions to a balanced diet, offering a natural and accessible way to enhance essential nutrient intake.