Agriculture Reference
In-Depth Information
Table 8.2
Nutritional value of important legumes
Nutritional value (per 100 g) Chickpea
Soybean Green gram Pea
Lentil
Pigeon pea
Energy (KJ)
686
1,866
1,452
339
1,477
569
Carbohydrates (g)
27.42
30.16
62.62
14.45
60
23.88
Sugars (g)
4.8
7.33
6.6
5.67
2
3.0
Dietary fiber (g)
7.6
9.3
16.3
5.1
31
5.1
Fat
(g)
2.59
19.94
1.15
0.4
1
1.64
Protein (g)
8.86
36.49
23.86
5.42
26
7.2
Water (g)
60.21
8.54
-
-
10
-
Vitamin A equiv. (
μ
g)
1
1
-
38
-
-
Thiamine (vit. B
1
) (mg)
0.116
0.874
0.621
0.266
0.87
0.4
Riboflavin (vit. B
2
) (mg)
0.063
0.87
0.233
0.132
0.211
0.17
Niacin (vit. B
3
) (mg)
0.526
1.623
2.251
2.09
2.60
2.2
Pantothenic acid (B
5
) (mg)
0.286
0.793
1.91
-
2.12
0.68
0.139
0.377
0.382
0.169
0.54
0.068
Folate (vit. B
9
)(
μ
g)
172
375
625
65
479
173
Vitamin B
12
(
μ
g)
0
-
-
-
-
-
Vitamin C (mg)
1.3
6.0
4.8
40
4.4
39
Vitamin E (mg)
0.35
0.85
0.51
0.13
-
0.39
Vitamin K (
μ
g)
4
47
9
24.8
-
24
Calcium (mg)
49
277
132
25
56
42
Iron (mg)
2.89
15.7
6.74
1.47
7.54
1.6
Magnesium (mg)
48
280
189
33
122
68
Phosphorus (mg)
168
704
367
108
451
127
Potassium (mg)
291
1,797
1,246
244
955
552
Sodium (mg)
7
2
-
05
6
5.0
Zinc (mg)
1.53
4.89
2.68
1.25
4.78
1.04
Manganese (mg)
-
2.517
1.035
0.41
-
0.574
Source
: USDA Nutrient Database (
http://en.wikipedia.org
)
8.4.1 Phosphate Solubilizers-Legume Interactions: Current
Perspective
The sole or composite application of PS bacteria (Table
8.4
) for raising legume
production has received considerable attention worldwide (Fern
´
ndez et al.
2007
;
Comakli and Dasci
2009
; Bianco and Defez
2010
) and is discussed and considered
in the following section.
8.4.1.1
Impact of Monoculture of PSB on Legume Improvement
The constantly increasing costs of phosphatic fertilizers have generated interest
among farming communities toward using microbial phosphatic fertilizers (PSM)
for enhancing the legume production (Jha et al.
2011
). Considering the importance
of PSM in legume improvement, Kannapiran and Sri Ramkumar (
2011
) assayed the
single inoculation effects of PS bacteria
Pseudomonas putida
(Plate
8.1a
) and
