Differences of legumes and nuts

Differences between Legumes and Nuts : 

Differences between Legumes and Nuts Prepared by: Yong Pay Wen (92821)

Outline : 

Outline Introduction Differences in physical characteristics Differences in nutrient composition Differences in weight management Differences in negative health effects Conclusion

Slide 3: 

Adzuki beans Black beans Lima beans Chickpea (Garbanzo) Pinto beans Navy beans TYPES OF LEGUMES Alfafa Broad beans Lentils

Slide 4: 

Cashew nuts Hazelnuts Pistachio nuts Pecan nuts Pine nuts Walnuts TYPES OF NUTS Almonds Brazil nuts Macadamia nuts

Introduction : 

Introduction Legumes Annual plants that can grow as vine or bushes. In the family Fabaceae (Leguminosae) Known as pulses when dried. This term is only reserved for crops harvested solely for dry grain. Numerous classes: Forage (alfafa) Grain (beans, peas, lentils, peanuts) Bloom (lupins) Industrial farmed/ green manure Nuts Single-seed fruit with seed surrounded by a dry, tough fruit. In culinary term, a nut is not so restrictive. any large, oily kernel found within a shell and used in food may be regarded as nut, such as peanuts, coconut. Numerous families: Juglandaceae (walnut, pecan) Fagaceae (chestnut, beech) Betulaceae (hazelnut, birch) Legumes Nuts

Differences in Physical Characteristics : 

Differences in Physical Characteristics Is peanut a nut or legume? (pea is legume, nut is nut) It contains 2 seeds, indehiscent pod and the seed is not attached to ovary walls In fact, a peanut is a legume technically high protein yield of fruit Capacity to replenish nitrogen in soil

Differences in Nutrient Composition : 

Differences in Nutrient Composition Legumes Nutrient dense foods. Rich in protein (~18-25%) (soya bean: 35-43%) Good sources of slow release CHO, viz dietary fiber. Mostly low in fats except peanuts and soybeans. Good proportion of MUFAs and PUFAs. Good sources of vitamins e.g. B-complex vitamins and minerals e.g. K, Mg, Ca. Rich natural source of phytosterols. Nuts Energy dense foods (20-30kJ/g). Excellent source of protein (25%). Good source of CHO (15%), dietary fiber, 4-11% by weight. High in fat (50-75%) but low in saturated fats (<7%) Significant amount of MUFAs (almonds, hazelnuts, pistachio) High PUFAs (brazil nuts, pine nuts, walnuts). Important sources of folate, ion K, Mg, Cu and phytosterols. (Tharanathan RN, et al, 2003) (Coates AM et al, 2007) Legumes Nuts

Mineral Contents : 

Mineral Contents (Adapted from Cabrera C et al.,The Science of The Total Environment, 2003) More elevated concentrations of copper are found in broad bean and walnut samples. Higher concentration of chromium in lentils and broad beans. Higher content of Al was observed in the samples of canned green peas than in the fresh products. Both legumes and nuts are high in iron and zinc, but the bioavailability is poor due to the presence of phytate, Fe-binding polyphenols. (Sandberg AS, 2002)

Antioxidant content : 

Antioxidant content Total antioxidant contents – vitamin C, α-tocopherol, β-carotene High level Low level (Halvorsen BL et al, American Society for Nutritional Sciences, 2002)

Oxalate contents : 

Oxalate contents Kidney stone patients cannot take food with total oxalate > 50-60mg/day - Nuts contain high levels of total oxalate:42- 469mg/100g None of the nuts could be recommended. For legumes: soybeans, black beans, navy beans, intake should be considered carefully. Green split peas, yellow split peas, black eye peas can be recommended. Roasted peanuts contain high contents, 140mg/100g (Chai WW et al., 2005)

Differences in Weight Management : 

Differences in Weight Management Good evidence from both epidemiological and intervention studies that diet high in legumes can help reduce weight gain. Possible mechanisms Higher fiber can affect energy balance through intrinsic, hormonal and colonic effects. Lower GI values maybe beneficial through promoting satiety. Alpha-amylase inhibitors in legumes may play a role. Fatty and high energy foods will lead to weight gain. However, evidences suggest that nuts do not lead to weight gain. Possible hypotheses: Absorption of energy from nuts is incomplete. Nuts may exert some satiating effect. Particular composition of nuts can affect energy metabolism in such that it compensates for the increase in energy availability. (Lorda PG et al., 2003) (William PG et al, 2008) Legumes: reduce weight Nuts: not net weight gain

Differences in negative effects : 

Differences in negative effects Deter people from eating more legumes Navy and lima beans are generally more offensive. Legumes and Flatulence Absence of α-galactosidase activity in human intestine mucosa Cannot absorb or digest oligosaccharides (RFOs) Broken down by bacteria into hydrogen, CO2 and methane Nuts and Allergy Most frequently associated with fatal episodes of anaphylaxis Stimulation of IgE antibodies Bind to IgE receptors on circulating basophils and mast cells Release of inflammatory mediators Vasodilatation, smooth muscle contraction, mucus secretion

Differences between peanut and nut allergy : 

Differences between peanut and nut allergy Peanuts Higher frequency of CVD symptoms (11%) 20% were reported to acquire tolerance. Can recur, recurrence rate about 8% Nuts Lower frequency of CVD symptoms (5%) <10% acquire tolerance Clinical Features Majority of the reactions to PN (67%) and TN (64%) were provoked by exposure to minimal amounts of food (a pinch). Lifelong persistence (Le PM et al., 2008) (Skripak JM et al., 2008)

Conclusion : 

Conclusion A plant-based diet, such as whole cereal grains, legumes and nuts, can reduce the risk of chronic diseases. US Food and Drug Administration has approved a qualified health claims for nuts suggesting that consumption of up to 1.5 ounces (43g) per day may help to reduce the risk of CHD. It is recommended that 1-3 servings of legumes should be eaten per day by the American Dietary Guidelines. The Mediterranean diet which is rich in legume and nut is the recommended eating pattern for a healthy lifestyle.

References : 

References 1. Minorsky PV. Raffinose Oligosaccharides. Plant Physiol 2003; Vol. 131, pp. 1159-1160. 2. Tharanathan RN and Mahadevamma S. Grain legumes-a boon to human nutrition. Trends in Food Science & Technology 2003; Volume 14, Issue 12, Pages 507-518 3. Coates AM and Howe PRC. Edible nuts and metabolic health .Curr Opin Lipidol 2007; 18:25–30. 4. Cabrera C, Lloris F, Gime´nez R, Olalla M, Lo´pez MC. Mineral content in legumes and nuts: contribution to the Spanish dietary intake. The Science of the Total Environment 2003; Vol 308:1–14. 5. Sandberg, A S Bioavailability of minerals in legumes. Br-J-Nutr. Dec 2002.88 Suppl 3: S281-5. 6. Halvorsen BL, Holte K, Myhrstad MCW, Barikmo I, Hvattum E, Remberg SF, Wold AB, Haffner K, Baugerød H, Andersen LF, Moskaug J, Jacobs DR, and Blomhoff R. A Systematic Screening of Total Antioxidants in Dietary Plants American Society for Nutritional Sciences 2002; 461-71. 7. Chai WW and Liebman M. Oxalate content of legumes, nuts, and grain-based flours, Journal of food composition and analysis 2005; 18:77, 723-729. 8. Bazzano AL, He J, Ogden LG, Loria C, Vupputuri S, Myers L, Whelton PK, Legume Consumption and Risk of Coronary Heart Disease in US Men and Women. NHANES I Epidemiologic Follow-up Study Arch Intern Med 2001; Vol. 161. 9. Jiang R, Manson JE, Stampfer MJ, et al. Nut and peanut butter consumption and risk of type 2 diabetes in women. JAMA 2002; 288:2554–2560 10. Mantzoros CS, Williams CJ, Manson JE, et al. Adherence to the Mediterranean dietary pattern is positively associated with plasma adiponectin concentrations in diabetic women. Am J Clin Nutr 2006; 84:328–335 11. Rochfort S and Panozzo J. Phytochemicals for Health, the Role of Pulses J. Agric. Food Chem. 2007, 55, 7981–7994. 12. Williams PG, Grafenauer SJ, O’Shea JE. Cereal grains, legumes and weight management: a comprehensive review of the scientific evidence. Faculty of Health and Behavioural SciencesGrains and weight management, 2008. 13. Garcı´a-Lorda P, Rangil M and Salvado JS. Nut consumption, body weight and insulin resistance. European Journal of Clinical Nutrition 2003: 57, Suppl 1, S8–S11. 14. Davis PA, Jenab M, Vanden Heuvel JP, Furlong T, Taylor S. Tree nut and peanut consumption in relation to chronic and metabolic diseases including allergy. J Nutr. 2008 Sep;138(9):1757S-1762S. 15. Le TM, Lindner TM, Pasmans SG, Guikers CLH, Hoffen EV, Bruijnzeel-Koomen CAFM, Knulst AC. Reported food allergy to peanut, tree nuts and fruit: comparison of clinical manifestations, prescription of medication and impact on daily life. Allergy 2008: 63: 910–916 16. Skripak JM, Wood RA. Peanut and tree nut allergy in childhood. Pediatr Allergy Immunol 2008: 19: 368–373. 17. Francois Fortin, Serge D’Amico, Franc OIS Fortin.Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking Publisher: Wiley, John & Sons, Incorporated. Pub. Date: October 1996 18. The health benefits of common bean: www.mujeresholisticas.com/t68e.html 19. http://www.eatwell.gov.uk/healthissues/foodintolerance/foodintolerancetypes/nutallergy/ 20. ARC Center of Excellence for Integrative Legume Research. www.cirl.uq.edu.au.

THANK YOU!Any Questions? : 

THANK YOU!Any Questions?