For nutritional gains, opt for chickpeas over cereal grains

The researchers looked at the bioavailability of micronutrients in products that are available to the public on supermarket shelves and were surprised at their discovery.

“We found that all the pulse products, like chickpea and lentil flours, were excellent sources of micronutrients,” says Thi Diem Nguyen, a PhD candidate in the School of Agriculture, Food and Wine.

“Particularly for zinc and iron nutrition, they outperformed cereal products like oat and wheat flours.”

Food Standards Australia New Zealand recommends growers and food producers fortify products with zinc and iron to help prevent dietary deficiencies. Zinc and iron deficiencies can have harmful health consequences, especially for children and pregnant people.

Fortification of these nutrients in food can either be done by growers, through the use of fertilisers, or by adding them as ingredients, such as during the baking process for bread products.

“This fortification strategy aims to improve public health by increasing the availability of essential micronutrients in commonly consumed foods,” says Dr Stephanie Watts-Fawkes, a group leader and Future Making Fellow at the Waite Research Institute.

“Our results indicated that pulse products, such as chickpea and lentil, are superior sources of protein and minerals, particularly of zinc and iron, with higher micronutrient bioavailability compared to the cereal products tested.

“Zinc and iron concentrations in cereal products like wheat and oat flour were lower than other products, suggesting that they may not meet the nutritional targets recommended by Food Standards Australia New Zealand.”

Bioavailability of zinc and iron, which is the ability for the human body to extract the nutrients from food, is also affected by other elements present in the cereal crops.

“Nutrient absorption can be limited by co-existing antinutritional factors in cereal grain, like the presence of phytate,” says Nguyen.

“Understanding how bioavailability varies among different cereal grains and legumes can help improve dietary recommendations and fortification strategies, ultimately addressing global micronutrient deficiencies, particularly in vulnerable populations.”

Nguyen says her group’s research, which is published in Food Composition and Analysis, offers useful information to help people manage their health.

“Individuals at risk of micronutrient deficiencies could include more pulses in their meals, which are rich in protein, zinc and iron, and have high bioavailability,” she says.

Dr Watts-Fawkes says her group will continue this research by looking into how to increase bioavailability of nutrients in crops.

“We would like to investigate ways to reduce phytates naturally, such as optimising cooking or processing methods; developing low-phytate, high-nutrient crops; and investigating how other micronutrients interact with phytates in cereals and pulses,” she says.

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