Dietary Reference Intake and Nutritional Yield of Lentils in the Northern Great Plains

Abstract

Micronutrient deficiencies remain unacceptably high in the diets of many impoverished communities in both developed and developing countries. However, despite declining consumption patterns, pulse crops such as lentils (Lens culinaris Medik.) can serve as important crops to fill the micronutrient gap. In the present study, three lentil cultivars grown over a 2‐yr study period at two locations (Bison and Wall, SD) in the Northern Great Plains were evaluated to assess the crop's ability to meet the daily nutritional requirements of critical micronutrients: Fe, Mg, K, Se, and Zn. Results were found to vary significantly by location and by cultivar. The greatest differences were found for Se. Between cultivars, concentrations ranged from 115 to 210% of daily requirements per 100 g lentils at Bison and 295 to 381% at Wall. On the basis of average yields per hectare and nutrient concentrations, lentils were found on average to meet the yearly recommended intake requirements of 13 and 20 adult females for Fe, 9 and 13 adults for Mg, 7 and 11 adults for K, 49 and 125 adults for Se, and 14 and 26 adults for Zn between the two study sites, respectively.

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“…Similarly, the lipid content was less in raw material as compared to final product because ingredients as egg, oil had greater lipid content which increases the amount of lipids in cupcakes, while the mineral content shown almost equivalent ratio but lower in control sample which was lack of lentil paste but in muffins, 30% mash sample had overall greater ash content. These were all the composition affecting on carbohydrate and energy-releasing per calories of 100g as shown in Table 1 (Kumar et al 2016;Graham et al 2018;Jahan et al 2019).…”

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“…Similarly, the lipid content was less in raw material as compared to final product because ingredients as egg, oil had greater lipid content which increases the amount of lipids in cupcakes, while the mineral content shown almost equivalent ratio but lower in control sample which was lack of lentil paste but in muffins, 30% mash sample had overall greater ash content. These were all the composition affecting on carbohydrate and energy-releasing per calories of 100g as shown in Table 1 (Kumar et al 2016;Graham et al 2018;Jahan et al 2019).…”

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“…Therefore, it might be possible to increase the mineral concentrations in tomatoes by incorporating the micronutrient-dense cultivars in breeding programs that have a higher ability to accumulate the Fe and Zn contents in the fruits. Even though the NY covers both yield and nutrient concentration, it should not imply that a single crop be consumed as the sole source of any given nutrient (Graham et al, 2018) as monotonous diets are likely to increase the risk of various nutrient deficiencies (Arimond et al, 2010). The NY should rather be considered as a policy tool to emphasize how any number of agronomic decisions are implicitly biased against either yield or nutrient concentration (Graham et al, 2018).…”

“…This also allows the nutritional quality of the cultivated species to be considered. There are some studies on the NY of minerals in cereals (De Fries et al, 2015Moreira-Ascarrunz et al, 2016), legumes (Graham et al, 2018), or of the constituents in several types of plant and animal foods (De Ruiter et al, 2018). Individual vegetable species, which are frequently consumed due to their easy availability and popularity, have not yet been examined in detail under the aspect of NY.…”