Phytate content and micronutrient bioavailability of cereal and pulse products available in Australian supermarkets
Thi Diem Nguyen, Stephanie J. Watts‐Williams
Abstract
Cereals and pulses are staple foods that provide substantial amounts of dietary protein and essential micronutrients, particularly zinc (Zn) and iron (Fe). The fortification of Zn and Fe in these products has been mandated in 94 countries, making them vital components of a nutritionally balanced diet. However, their bioavailability can be hindered by the anti-nutritional compound phytate. This analysis of cereals and pulses sourced from supermarkets in Adelaide, Australia assessed their phytate content and the bioavailability of Zn and Fe as well as their protein content to evaluate overall quality. Results indicated that pulse products, such as chickpea and lentil, are superior sources of protein and minerals, particularly of Zn and Fe, with higher micronutrient bioavailability compared to cereal products. A calculation based on this survey, 280 g of dried chickpea or lentil provides 100 % of the daily Zn intake for women and 57.22 % for men. Phytate content and phosphorus nutrition were highly correlated in whole grain products such as brown rice and wheat. In addition, Zn and Fe concentrations in cereal products like wheat and oat flour were lower than other products, suggesting that they may not meet the fortification targets recommended by Food Standards Australia New Zealand. • Pulse products had greater phytate content than white (milled) cereal products. • Phytate content was higher in whole grain cereals than in their milled counterparts. • Chickpea and lentils are excellent sources of protein and minerals. • Buckwheat and durum wheat products had very low zinc bioavailability. • White corn had greater iron bioavailability than yellow corn products.