Chapter 4 Flashcards
Legumes
4 meat-alternatives
- legumes
- nuts and seeds
- soy-based product
- peanut or nut butters
limited amino acids in legumes
methionine, tryptophan
limited amino acid in nuts
methionine, tryptophan,lysine
limited amino acid in grains
tryptophan, lysine, threonine
limited amino acid in seeds
methionine, lysine
meat is a good source of (3)
zinc, iron, vitamin B12
an excellent source of vitamin B12
nutritional yeast
legumes are good source of (5)
- fiber and carbohydrates
- folate
- calcium (low bioavailability), phosphorous and potassium
- iron
- protein
why folate is important
important in pregnancy to protect against neural tube defect such as spina bifida
what needs to be restricted in the diets for people with kidney diseases?
calcium, phosphorous and potassium
what is include in FODMAP and oligosaccharides (that are not digestible)
verbascose, fructose, raffinose, stachyose
why acids take longer cooking time
due to inhibition of the softeninf of the pectic compunds
why basic medium creates mushy texture
increases rehydration speed of the dried legumes + thyamine loss
3 reasons legumes have to be cooked
- lectins
- cyanogenic glycoside generate cianide (lima beans)
- protease inhibitor
type of legumes that are refrigerated
- cooked legumes (in their cooking liquid) for 3 days
2. beans sprout (bowl of cold water)