Legumes, cereals

Choline Meat, egg yolk, legumes, cereals Component of a neurottansmitter Phosphobpid in cell membranes... 

Farm structure Legumes Cereals Root crops Cover crops... 

Routes of exposure are oral, intravenous, and intramuscular. Dietary sources of pyridoxine include bananas, potatoes, eggs, lentils, legumes, cereals, chicken, liver, and kidneys. Cooking destroys some amount of the vitamin. 

Best Phosphorus Foods Meats, fish, poultry, milk products, eggs, caviar, codfish roe, legumes, cereal grains, bran from cereal grains, squash, soybean products, and sprouts. (One cup of dried garbanzo beans has 732 milligrams of phosphorus, and 1 cup of crude rice bran has 1,392 milligrams of phosphorus.)... 

Legumes, cereals, seeds, nuts, spices, fruits, and meat Hazelnut, chocolates, snacks, muesli Food and food ingredients Chocolate... 

Manganese An essential cofactor of many enzymes Skeletal deformities, growth impairment Legumes, cereals, green leafy vegetables, tea n.a. 

Molybdenum Involved in chemical pathways Irritability, irregular heart beat Legumes, cereals, liver, kidney n.a. 

Molybdenum Legumes, cereals, organ meats, dark green vegetables Component of enzymes Deficiencies are rare... 

The levels and bioavailability of phytochemicals in plant foods such as legumes, cereals, vegetables, herbs and fraits can be greatly affected by processing such as fermentation. This subsequently leads to increased antioxidant properties, which may be benehcial for treatment and/or prevention of diseases such as atherosclerosis and cancer. Thus fermentation, especially with probiotics (functional microbes), can serve as an important process not only for preservation but also for production of functional foods with enhanced bioactive and antioxidant properties. 

Tannins are ubiquitously distributed in nutritionally important forage trees, shrubs and legumes, cereals and grains that often limit their utilization as feedsmffs. Generally, tannin concentrations are greater in vnlnerable parts of the plants, i.e. new leaves and flowers (Terrill et al. 1992 Frutos et al. 2004) and varions factors such as temperature, light intensities, water and nntrient stress, soil quality and topography influences the concentrations of tannins in plants (Frutos et al. 2004). Both HT and CT may occur in the same plant, but some plants may contain... 

Inhibitors of the Bowman-Birk type have a relative molecular weight of about 6-10 kDa, a higher number of disulfide bridges, and exhibit specificity against trypsin and chymotrypsin, as they contain two independent binding sites in the molecule. Bowman-Birk type inhibitors belong to the most common inhibitors. They occur in legumes, cereals, pseudocereals, potatoes and some other materials. 

Pueraria lobata roots Fruits, vegetables, cereals, legumes Fruits, vegetables, legumes, cereals, beverages Fruits (apples, grapes), legumes (beans)... 

Sterols Beta-sistosterol, campestrol Bind cholesterol, decrease colonic cell proliferation, stimulate T-helper-1 cells Nuts, seeds, legumes, cereal grains... 

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