Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition онлайн
6 страница из 239
17 Chapter 17Table 17.1. Scientific names and physical characteristics of common pulses (d...Table 17.2. Composition raw, cooked (boiled, no salt), and sprouted mung bea...Table 17.3. Amino acid profile of selected pulses (g/per 100 g protein for b...Table 17.4. Composition of raw and cooked (boiled, no salt) pigeon pea (per ...Table 17.5. Composition of raw and cooked (boiled, no salt) lupin and moth b...
18 Chapter 18Table 18.1. Regional USA cuisines.Table 18.2. Beans in worldwide cuisines.Table 18.3. Suggested bean soaking and cooking time.Table 18.4. Composition of selected cooked beans and pulses, per 1–cup servi...Table 18.5. Range of pulse–based pastas by selected manufacturers by type, s...
19 Chapter 19Table 19.1. Nutritional analysis of 100 kilocalorie portions of representat...
20 Chapter 20Table 20.1. Physiological effects of bioactive compounds in dry beans and p...Table 20.2. Oligosaccharide content (%) of dry beans and pulses after cookin...Table 20.3. Polyphenols in dry beans and pulses.1Table 20.4. Polyphenolic profiles of selected market classes of dry beans af...Table 20.5. Total phytate content of dry beans and pulses after cooking.1...Table 20.6. Phytate concentrations, molar ratios, and iron bioavailability o...Table 20.7. Saponin concentration of selected edible legumes.