Scribd Logo
Upload

Welcome to Scribd!

  • 2 views

    Nutrient Claims For Pulses

    Uploaded by

    alexissinophile
    PDCAAS

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Nutrient Claims For Pulses

    Uploaded by

    alexissinophile
    2 views1 page
    PDCAAS

    Original Title

    Nutrient Claims for Pulses

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    PDCAAS

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2 views1 page

    Nutrient Claims For Pulses

    Uploaded by

    alexissinophile
    PDCAAS

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Regional summary of nutrient content claims that could be utilized for 100 g of cooked beans, lentils, chickpeas, and

    peas
    Adapted from Marinangeli, C.P.F. et al. (2017). Enhancing nutrition with pulses: defining a recommended serving size for adults. Nutrition Reviews, 75(12):990-1006.

    Nutrient Ability to make a nutrient content claim per 100 g of cooked pulses by type (yes/no)a,b

    Australia82,83 Canada77,84 Europe79,85 USA36,d


    Beans Lentils Chickpeas Peas Beans Lentils Chickpeas Peas Beans Lentils Chickpeas Peas Beans Lentils Chickpeas Peas
    Macronutrients
    Protein Yes Yes Yes Yes Yesc Yesc Yesc Yesc Yes Yes Yes Yes Noe/Yesf,g Noe Noe Noe
    Fiber Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes
    Minerals
    Calcium No No No No No No No No No No No No No No No No
    Iron Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes No Yes Yes Yes No
    Magnesium Yes Yes Yes Yes Yes Yes Yes Yes Yes No No No Yes No Yes No
    Phosphorus Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes No
    Potassium ———————-NA——————– Yes Yes Yes Yes Yes Yes No Yes No/Yesf No No No
    Zinc No Yes Yes No Yes Yes Yes Yes No No Yes No No/Yesf Yes Yes No
    Vitamins
    Folate Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes
    Niacin No Yes No No No No No No No No No No No No No No
    Riboflavin No No No No No No No No No No No No No No No No
    Thiamin Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes No No Yes Yes No Yes
    Vitamin B6 No Yes No No Yes Yes Yes No No No No No No No No No
    Abbreviations: PDCAAS, Protein Digestibility Corrected Amino Acid Score; PEC, Protein Efficiency Ratio; RACC, Reference Amount Customarily Consumed.
    a
    Underlined, boldface cells represent occurrences in which the ability to make a nutrient content claim differs from occurrences in which the pulses were evaluated in aggregate in Table 6.
    b
    Unless otherwise specified, nutrient values from Table 4 were used to quantify the ability to make nutrient content claims per 100 g of cooked beans, lentils, chickpeas, and peas.
    c
    PER calculations were based on black beans (PER: 1.61), whole green lentils (PER: 1.3), chickpeas (type unspecified) (PER: 2.32), and split yellow peas (PER: 1.42).61 Reasonable daily intake for
    whole cooked pulses is 250 g/d.84
    d
    Unless otherwise specified, the ability to make a nutrient content claim in the United States was based on a 90-g RACC for cooked legumes.36
    e
    PDCAAS values corresponding to various types of whole cooked pulses were used: beans [pinto beans (0.59), kidney beans (0.55), black beans (0.53), navy beans (0.67)], peas [yellow split
    (0.64) and green split (0.50)], lentils [whole green (0.63) and red split (0.54)], and chickpeas (0.52).61,62
    f
    A 130-g RACC, corresponding to canned beans, was used for the calculation.36
    g 61,62
    A PDCAAS of 59 was used and derived from the average PDCAAS value across 4 types of whole cooked beans: pinto beans (0.59), kidney beans (0.55), black beans (0.53), and navy beans (0.67).

    You might also like