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dc.contributorThavarajah, Pushparajahen_US
dc.contributorAgrawal, Shiv Kumaren_US
dc.creatorThavarajah, Dilen_US
dc.date2013-01-31en_US
dc.date.accessioned2017-11-29T14:25:57Z
dc.date.available2017-11-29T14:25:57Z
dc.identifierhttps://www.novapublishers.com/catalog/product_info.php?products_id=45308en_US
dc.identifierhttps://mel.cgiar.org/reporting/download/hash/ZQSSEEbVen_US
dc.identifier.citationDil Thavarajah, Pushparajah Thavarajah, Shiv Kumar Agrawal. (31/1/2013). Lentils (Lens Culinaris L. ): Linking whole foods for better human health, in "Legumes". New York, United States: Nova Sciences Publishers.en_US
dc.identifier.urihttps://hdl.handle.net/20.500.11766/7551
dc.description.abstractThe failure to link current agricultural production with human nutritional needs has led to the development of unhealthy food systems, which cause both malnutrition and chronic diseases. Malnutrition is responsible for the deaths of 30% of children under 5 years of age and accounts for 11% of the global disease burden. Poor diets and nutrition resulting from unhealthy food systems also create huge economic burdens for healthcare systems with negative consequences on child development and long-term direct impacts on sustainable development. Therefore, sustainable agricultural systems are essential for providing food energy and sufficient daily nutrients for humans, and in so doing support health and general well-being. Cool season food legumes, especially lentils (Lens culinaris L.), have the potential to provide adequate amounts of protein, prebiotic carbohydrates, and essential micronutrients; a 50 g serving can provide 3.7-4.5 mg iron (Fe), 2.2-2.7 mg zinc (Zn), 22-34 μg of selenium (Se), 50-250 μg of beta-carotene, and 50-300 μg of folates. Unlike other grains, lentils are very low in phytic acid (2.5-4.4 mg g-1), which binds Fe and Zn and thus renders these nutrients poorly bioavailable. The present chapter provides an overview of current global lentil production, global malnutrition issues, and the promise of pulse crops, particularly lentil, as a whole food solution to combat global malnutrition issues. In addition, the superior mineral bioavailability profiles and genetic potential of lentil for further enrichment of bioavailable mineral micronutrients will be briefly discussed with respect to developing sustainable food systems.en_US
dc.formatPDFen_US
dc.languageenen_US
dc.publisherNova Sciences Publishersen_US
dc.rightsCC-BY-NC-4.0en_US
dc.subjectfood systemen_US
dc.subjectmicronutrient malnutritionen_US
dc.titleLentils (Lens Culinaris L.): Linking whole foods for better human healthen_US
dc.typeBook Chapteren_US
cg.creator.idAgrawal, Shiv Kumar: 0000-0001-8407-3562en_US
cg.creator.ID-typeORCIDen_US
cg.subject.agrovoclentilsen_US
cg.subject.agrovocbiofortificationen_US
cg.subject.agrovocmineralsen_US
cg.contributor.centerNorth Dakota State University - NDSUen_US
cg.contributor.centerInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.crpCGIAR Research Program on Dryland Systems - DSen_US
cg.contributor.crpCGIAR Research Program on Grain Legumes - GLen_US
cg.contributor.crpCGIAR Research Program on Wheat - WHEATen_US
cg.contributor.funderInternational Fund for Agricultural Development - IFADen_US
cg.contributor.projectEnhanced small-holder wheat-legume cropping systems to improve food security under changing climate in the drylands of West Asia and North Africaen_US
cg.contributor.project-lead-instituteInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.coverage.regionSouthern Asiaen_US
cg.coverage.regionNorthern Africaen_US
cg.coverage.regionWestern Asiaen_US
cg.coverage.countryIRen_US
cg.coverage.countryMAen_US
cg.coverage.countrySYen_US
cg.coverage.countryTRen_US
cg.contactdthavar@clemson.eduen_US
dc.identifier.statusOpen accessen_US
mel.project.openhttps://mel.cgiar.org/projects/46en_US


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