Grain legumes generally contain higher concentrations of lipids than cereals. In legumes, lipids are stored in oil bodies in the cotyledons (the bulk of the seed), whereas most oils in cereals are limited to the outer bran layer. Most common legumes contain 1-7% lipid, based on proximate analysis. Exceptions to this range are soybean, peanut, and winged bean, which average 20, 45, and 15%, respectively. Legumes are good lipid sources for humans because they contain high amounts of essential fatty acids. Although composition varies across species, most legumes contain some quantity of oleic, linoleic, and linolenic acids. Phospholipids and glycolipids are also found in legume seeds.

Diabetes 2

Diabetes 2

Diabetes is a disease that affects the way your body uses food. Normally, your body converts sugars, starches and other foods into a form of sugar called glucose. Your body uses glucose for fuel. The cells receive the glucose through the bloodstream. They then use insulin a hormone made by the pancreas to absorb the glucose, convert it into energy, and either use it or store it for later use. Learn more...

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