{"id":79438,"date":"2019-03-20T13:50:30","date_gmt":"2019-03-20T12:50:30","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fiche-nutritionnelle\/feve\/"},"modified":"2022-06-29T17:36:19","modified_gmt":"2022-06-29T15:36:19","slug":"broad-beans","status":"publish","type":"fiche_nutritionnelle","link":"https:\/\/aprifel-pp.mentalworks.biz\/en\/nutritional-sheet\/broad-beans\/","title":{"rendered":"Broad beans"},"featured_media":100193,"template":"","meta":{"_acf_changed":false},"tags":[12643,12661,12640,12662,12642],"class_list":["post-79438","fiche_nutritionnelle","type-fiche_nutritionnelle","status-publish","has-post-thumbnail","hentry","tag-fibres-en","tag-legumineuses-en","tag-mineraux-en","tag-proteines-en","tag-vitamines-en"],"acf":{"liste_composants_en_avant":["eau","glucides","fibres","proteines","vitamine-b9","cuivre"],"image_fond":{"ID":63067,"id":63067,"title":"fond-feve","filename":"fond-feve.jpg","filesize":139314,"url":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-feve.jpg","link":"https:\/\/aprifel-pp.mentalworks.biz\/en\/nutritional-sheet\/broad-beans\/attachment\/fond-feve-2\/","alt":"F\u00e8ves calories valeur nutritionnelle - Aprifel","author":"22","description":"","caption":"","name":"fond-feve-2","status":"inherit","uploaded_to":79438,"date":"2019-02-12 15:14:30","modified":"2021-05-27 13:37:44","menu_order":0,"mime_type":"image\/jpeg","type":"image","subtype":"jpeg","icon":"https:\/\/aprifel-pp.mentalworks.biz\/wp-includes\/images\/media\/default.png","width":1140,"height":380,"sizes":{"thumbnail":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-feve-200x200.jpg","thumbnail-width":200,"thumbnail-height":200,"medium":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-feve-300x100.jpg","medium-width":300,"medium-height":100,"medium_large":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-feve-768x256.jpg","medium_large-width":768,"medium_large-height":256,"large":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-feve.jpg","large-width":1140,"large-height":380,"1536x1536":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-feve.jpg","1536x1536-width":1140,"1536x1536-height":380,"2048x2048":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-feve.jpg","2048x2048-width":1140,"2048x2048-height":380,"wall":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-feve-376x380.jpg","wall-width":376,"wall-height":380,"document":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-feve-200x100.jpg","document-width":200,"document-height":100,"list":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-feve-160x110.jpg","list-width":160,"list-height":110,"sow-carousel-default":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-feve-272x182.jpg","sow-carousel-default-width":272,"sow-carousel-default-height":182}},"type_aliment":"Legume","printemps":true,"ete":true,"automne":false,"hiver":false,"nutriscore":"A","description":"<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Broad beans (<\/span><i><span style=\"font-weight: 400;\">Vicia faba<\/span><\/i><span style=\"font-weight: 400;\">) belong to the\u00a0<\/span><b>Fabaceae <\/b><span style=\"font-weight: 400;\">family.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">There are\u00a0<\/span><b>different\u00a0cultivars<\/b><span style=\"font-weight: 400;\"> of broad bean, including Windsor White, Bachus and Basta (<\/span><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/22493161\/\"><span style=\"font-weight: 400;\">Pysz, 2012<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<\/ul>\n<h3><b>PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The volatile profile of a Canadian broad bean variety (<\/span><i><span style=\"font-weight: 400;\">Vivia faba\u00a0<\/span><\/i><span style=\"font-weight: 400;\">var<\/span><i><span style=\"font-weight: 400;\">. Minor<\/span><\/i><span style=\"font-weight: 400;\">) was studied. Despite their\u00a0<\/span><b>low lipid content<\/b><span style=\"font-weight: 400;\">, significant amounts of\u00a0<\/span><b>volatile substances<\/b><span style=\"font-weight: 400;\">\u00a0normally associated with unsaturated fatty acids were present (<\/span><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/31000241\/\"><span style=\"font-weight: 400;\">Akkad, 2019<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">It has been shown that the<\/span><b>\u00a0volatile compounds<\/b><span style=\"font-weight: 400;\">\u00a0of broad beans are aromatic hydrocarbons, aldehydes, alkanes, alkenes, alcohols, ketones, furans and other compounds (<\/span><a href=\"https:\/\/edepot.wur.nl\/543037\"><span style=\"font-weight: 400;\">Roland, 2017<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The unpleasant flavours reported for broad bean protein isolates\u00a0<\/span><b>may depend on pH.<\/b><span style=\"font-weight: 400;\">\u00a0At neutral pH, a dried pea flavour was reported, while at acidic pH, an unpleasant fruity flavour was reported (<\/span><a href=\"https:\/\/edepot.wur.nl\/543037\"><span style=\"font-weight: 400;\">Roland, 2017<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ordinary broad beans contain up to 8-9% tannins, a subgroup of<\/span><b>\u00a0polyphenols<\/b><span style=\"font-weight: 400;\">\u00a0which may explain their perceived\u00a0<\/span><b>bitterness<\/b><span style=\"font-weight: 400;\">\u00a0(<\/span><a href=\"https:\/\/edepot.wur.nl\/543037\"><span style=\"font-weight: 400;\">Roland, 2017<\/span><\/a><span style=\"font-weight: 400;\">). The presence of saponin is also thought to be responsible for the\u00a0<\/span><b>bitter taste<\/b><span style=\"font-weight: 400;\">\u00a0of broad beans (<\/span><a href=\"https:\/\/hal.archives-ouvertes.fr\/hal-01604091\"><span style=\"font-weight: 400;\">Marais, 2016<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<\/ul>\n<h3><b>COMPOSITION CHARACTERISTICS (excluding macronutrients, vitamins and minerals)<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">155 primary and secondary metabolites were found to be present in the broad bean seed, mainly\u00a0<\/span><b>polyphenols,<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><b>organic acids,<\/b> <b>alkaloids, terpenoids<\/b><span style=\"font-weight: 400;\"> and <\/span><b>jasmonates<\/b><span style=\"font-weight: 400;\"> (<\/span><span style=\"font-weight: 400;\">Abu-Reidah, 2014<\/span><span style=\"font-weight: 400;\">). Specifically, 134 phenolic and other phytochemical compounds were found in the extract of\u00a0<\/span><i><span style=\"font-weight: 400;\">Vicia faba<\/span><\/i><span style=\"font-weight: 400;\">, most of which have not been described so far in broad beans (<\/span><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/28290284\/\"><span style=\"font-weight: 400;\">Abu-Reidah, 2017<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Among the\u00a0<\/span><b>phenolic compounds <\/b><span style=\"font-weight: 400;\">are functional flavonoids such as tannin, proanthocyanidins (especially prodelphinidin and catechin), L-3,4-dihydrophenylalanine (L-dopa), flavonols and flavones (especially myricetin, quercetin, apigenin, kaempferol and aglycones or glycosides without luteolin) whose content is correlated with <\/span><b>antioxidant activity<\/b><span style=\"font-weight: 400;\">\u00a0(<\/span><a href=\"http:\/\/www.ifrj.upm.edu.my\/23%20(03)%202016\/(7).pdf\"><span style=\"font-weight: 400;\">Boukhanouf, 2016<\/span><\/a><span style=\"font-weight: 400;\">;<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><a href=\"http:\/\/www.plantbreedbio.org\/journal\/view.html?doi=10.9787\/PBB.2018.6.1.65\"><span style=\"font-weight: 400;\">Kwon, 2018<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Phenolic compounds have the benefit of<\/span><b>\u00a0reducing the risk of hypertension, cancer\u00a0<\/b><span style=\"font-weight: 400;\">and mutagenic activity and L-dopa compounds have anticancer properties and are reportedly beneficial in combating<\/span><b>\u00a0Parkinson&#8217;s disease<\/b><span style=\"font-weight: 400;\">\u00a0(<\/span><a href=\"http:\/\/www.plantbreedbio.org\/journal\/view.html?doi=10.9787\/PBB.2018.6.1.65\"><span style=\"font-weight: 400;\">Kwon, 2018<\/span><\/a><span style=\"font-weight: 400;\">;\u00a0<\/span><a href=\"https:\/\/www.taylorfrancis.com\/books\/edit\/10.1201\/9781003003830\/functional-foods-biotechnology-kalidas-shetty-dipayan-sarkar\"><span style=\"font-weight: 400;\">Shetty, 2019<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<\/ul>\n","references":"<ul>\n<li style=\"text-align: left;\">Abu-Reidah IM, Del Mar Contreras M, Arr\u00e1ez-Rom\u00e1n D, Fern\u00e1ndez-Guti\u00e9rrez A, Segura-Carretero A. UHPLC-ESI-QTOF-MS-based metabolic profiling of Vicia faba L. (Fabaceae) seeds as a key strategy for characterization in foodomics. <em>Electrophoresis<\/em>. 2014;35(11):1571-81.<\/li>\n<li style=\"text-align: left;\">Abu-Reidah IM, Arraez-Roman D, Warad I, Fernandez-Gutierrez A, Segura-Carretero A. UHPLC\/MS2-based approach for the comprehensive metabolite profiling of bean (Vicia faba L.) by-products: A promising source of bioactive constituents. <em>Food Research International<\/em>. 2017;93:87-96.<\/li>\n<li style=\"text-align: left;\">Agence nationale de s\u00e9curit\u00e9 sanitaire de l\u2019alimentation, de l\u2019environnement et du travail. Table de composition nutritionnelle des aliments Ciqual 2020. Consult\u00e9e le 24\/08\/2020 depuis le site internet Ciqual <a href=\"https:\/\/ciqual.anses.fr\/\">https:\/\/ciqual.anses.fr\/<\/a><\/li>\n<li style=\"text-align: left;\">Akkad R, Kharraz E, Han J, House JD, Curtis JM. Caract\u00e9risation des compos\u00e9s aromatiques volatils dans les f\u00e8ves faba \u00e0 faible et haut tanin (Vicia faba var. Minor) cultiv\u00e9es en Alberta, Canada. <em>Food Research International.<\/em> 2019;120:285-94.<\/li>\n<li style=\"text-align: left;\">Boukhanouf S, Louaileche H, Perrin D. Phytochemical content and in vitro antioxidant activity of faba bean (Vicia faba L.) as affected by maturity stage and cooking practice<em>. International Food Research Journal.<\/em> 2016;23:954-61.<\/li>\n<li style=\"text-align: left;\">Kwon SJ, Kim DG, Kim JM, Kang KY, Lee MK, Hong MJ, Kim JB, Eom SH, Kang SY, Ha BK, Ryu J.\u00a0 Phytochemical Compounds and Antioxidant Activity in the Grain of Selected Faba Bean Genotypes. <em>Plant Breed<\/em>. <em>Biotech<\/em>. 2018;6:65-73.<\/li>\n<li style=\"text-align: left;\">Marais J, Vernoud V, Le Signor C, Lacaille-Dubois MA, Thompson R. Characterization of saponin production in developing seeds of Vicia faba and Pisum sativum. 2. International Legume Society Conference &#8211; Legumes for a Sustainable World, Oct 2016, Lisbone, Portugal. 358 p.<\/li>\n<li style=\"text-align: left;\">Neveu V, Perez-Jim\u00e9nez J, Vos F, Crespy V, du Chaffaut L, Mennen L, Knox C, Eisner R, Cruz J, Wishart D, Scalbert A. (2010) Phenol-Explorer: an online comprehensive database on polyphenol contents in foods. Database, doi: 10.1093\/database\/bap024. <a href=\"http:\/\/database.oxfordjournals.org\/content\/2010\/bap024.full\">Full text (free access)<\/a><\/li>\n<li style=\"text-align: left;\">Pysz M, Polaszczyk S, Leszczy\u0144ska T, Pi\u0105tkowska E. Effect of microwave field on trypsin inhibitors activity and protein quality of broad bean seeds (Vicia faba var. major). <em>Acta Sci Pol Technol Aliment<\/em>. 2012;11(2):193-8.<\/li>\n<li style=\"text-align: left;\">R\u00e8glement (CE) N\u00b0 1924\/2006 du Parlement europ\u00e9en et du Conseil du 20 d\u00e9cembre 2006 concernant les all\u00e9gations nutritionnelles et de sant\u00e9 portant sur les denr\u00e9es alimentaires.<\/li>\n<li style=\"text-align: left;\">R\u00e8glement (UE) N\u00b0432\/2012 de la Commission du 16 mai 2012 \u00e9tablissant une liste des all\u00e9gations de sant\u00e9 autoris\u00e9es portant sur les denr\u00e9es alimentaires, autres que celles faisant r\u00e9f\u00e9rence \u00e0 la r\u00e9duction du risque de maladie ainsi qu\u2019au d\u00e9veloppement et \u00e0 la sant\u00e9 infantiles.<\/li>\n<li style=\"text-align: left;\">R\u00e8glement (UE) n\u00b01169\/2011 du Parlement europ\u00e9en et du Conseil du 25 octobre 2011 concernant l\u2019information des consommateurs sur les denr\u00e9es alimentaires, modifiant les r\u00e8glements (CE) n\u00b01924\/2006 et (CE) n\u00b01925\/2006 du Parlement europ\u00e9en et de Conseil et abrogeant la directive 87\/250\/CEE de la Commission, la directive 90\/496\/CEE du Conseil, la directive 1999\/10\/CE de la Commission, la directive 200\/13\/CE du Parlement europ\u00e9en et du Conseil, les directives 2002\/67\/CE et 2008\/5\/CE de la Commission et le r\u00e8glement (CE) n\u00b0608\/2004 de la Commission.<\/li>\n<li>Roland WSU, Pouvreau L, Curran J, Van de Veld F, Kok PMT. Flavor Aspects of Pulse Ingredients. <em>Cereal Chem<\/em>. 2017;94(1):58-65.<\/li>\n<li>Shetty K, Sarkar D (2019). <em>Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients<\/em>. CRC Press, 206 p.<\/li>\n<\/ul>\n","acides_organiques":{"acides_organiques_g":"0","acides_organiques_vnr":"0","acides_organiques_min":"0","acides_organiques_max":"0"},"autre_polyphenols":{"autre_polyphenols_g":"0","autre_polyphenols_vnr":"0","autre_polyphenols_min":"0","autre_polyphenols_max":"0"},"liste_articles":false,"elements_rattaches":[{"lien_interne_ou_externe":"non","lien_interne":null,"lien_externe_groupe":{"titre":"La f\u00e8ve : production, vari\u00e9t\u00e9s, conservation, recettes (Interfel)","lien":"https:\/\/www.lesfruitsetlegumesfrais.com\/fruits-legumes\/legumes-feuilles\/feve"}},{"lien_interne_ou_externe":"oui","lien_interne":{"title":"Que nous apportent les fruits et l\u00e9gumes ? ","url":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/dossier\/nutriments-fruit-legumes\/","target":""},"lien_externe_groupe":{"titre":"","lien":""}},{"lien_interne_ou_externe":"oui","lien_interne":{"title":"Les sp\u00e9cificit\u00e9s de certaines cat\u00e9gories de fruits et l\u00e9gumes : l\u00e9gumineuses","url":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/article-dossier\/legumineuses\/","target":""},"lien_externe_groupe":{"titre":"","lien":""}}],"modes_cuisson":[{"titre_mode_cuisson":"Boiled","composition_analyse_nutritionnelles":"<p><i><span style=\"font-weight: 400;\">The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc.\u00a0<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">The average boiled broad bean provides\u00a0<\/span><b>82.90 calories (kcal)<\/b><span style=\"font-weight: 400;\">\u00a0per 100 g, i.e.\u00a0<\/span><b>350 kJ<\/b><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">COMPOSITION TABLES<\/span><\/p>\n<p><span style=\"font-weight: 400;\">For each nutrient, the tables provide information on the content, minimum and maximum values, as well as the percentage of the\u00a0<\/span><a href=\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/article-dossier\/anc-bnm-vnr-definitions\/\"><span style=\"font-weight: 400;\">Dietary Reference Values<\/span><\/a><span style=\"font-weight: 400;\">\u00a0(DRVs) per 100 g net of boiled broad beans (except for the table on polyphenols, which is based on steamed broad beans).<\/span><\/p>\n","macronutriments":"<p style=\"text-align: left;\"><div role=\"tabpanel\" class=\"single-card-tabs\">\n\t<ul class=\"nav nav-tabs visible-xs visible-sm visible-md visible-lg no-bullet\" role=\"tablist\">\n\t\t<li role=\"presentation\" class=\"active\">\n\t\t\t<a href=\"#macronutrients-values\" aria-controls=\"macronutrients-values\" role=\"tab\" data-toggle=\"tab\" class=\"text-decoration-none\">\n\t\t\t\tValues\n\t\t\t<\/a>\n\t\t<\/li>\n\t\t<li role=\"presentation\">\n\t\t\t<a href=\"#macronutrients-sources\" aria-controls=\"macronutrients-sources\" role=\"tab\" data-toggle=\"tab\" class=\"text-decoration-none\">\n\t\t\t\tSources\n\t\t\t<\/a>\n\t\t<\/li>\n\t<\/ul>\n<\/div>\n<div class=\"tab-content\">\n\t<div role=\"tabpanel\" class=\"tab-pane active\" id=\"macronutrients-values\">\n\t\t<div class=\"table-responsive\">\n\t\t\t<table class=\"tab_component table\">\n\t\t\t\t<thead>\n\t\t\t\t\t<tr>\n\t\t\t\t\t\t<th width=\"40%\">\n\t\t\t\t\t\t\tConstituent\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t(g)\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\tAverage content\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\tMin-Max<br\/>per 100g\n\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\t\t% VNR\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t\t<\/thead>\n\t\t\t\t<tbody>\n\t\t\t\t\t\t\t\t\t<\/tbody>\n\t\t\t<\/table>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t<div role=\"tabpanel\" class=\"tab-pane\" id=\"macronutrients-sources\">\n\t\t<div class=\"table-responsive\">\n\t\t\t<table class=\"tab_component table\">\n\t\t\t\t<thead>\n\t\t\t\t\t<tr>\n\t\t\t\t\t\t<th width=\"40%\">Constituent\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t(g)\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">Amount<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">Min-Max<\/th>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">% VNR<\/th>\n\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t\t<\/thead>\n\t\t\t\t<tbody>\n\t\t\t\t\t<style>\n\t\t\t\t\t\t.td-src {\n\t\t\t\t\t\t\tfont-size: 12px;\n\t\t\t\t\t\t\twhite-space: normal !important;\n\t\t\t\t\t\t}\n\t\t\t\t\t<\/style>\n\t\t\t\t\t\t\t\t\t<\/tbody>\n\t\t\t<\/table>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<\/p>\n<h5>Zoom on carbohydrates<\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The energy of boiled broad beans comes mainly from its <\/span><span style=\"font-weight: 400;\">carbohydrates<\/span><span style=\"font-weight: 400;\">, up to 9.35 g per 100 g.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">This is lower than the average amount found in cooked legumes (12.96 g per 100 g).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Their <\/span><span style=\"font-weight: 400;\">carbohydrates<\/span><span style=\"font-weight: 400;\"> are mainly in the form of starch (7.60 g per 100 g) and sucrose (0.40 g per 100 g).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Boiled broad beans can be said to be &#8220;<\/span><b>sugar-free*<\/b><span style=\"font-weight: 400;\">&#8221; because they contain less than 0.5 g of sugar per 100 g, i.e. 0.4 g.<\/span><\/li>\n<\/ul>\n<h5>Zoom on fibres<\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Boiled broad beans are\u00a0<\/span><b><span style=\"color: #7dba2f;\">a source of fibre<\/span><\/b><span style=\"font-weight: 400;\">*<\/span><span style=\"font-weight: 400;\">\u00a0as they provide more than 3 g per 100 g, i.e. 3.10 g per 100 g.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">This amount of\u00a0<\/span><a href=\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/article-dossier\/fibres\/\"><span style=\"font-weight: 400;\">fibre<\/span><\/a><span style=\"font-weight: 400;\">\u00a0is lower than the average quantity found in cooked legumes (8.36 g per 100 g).<\/span><\/li>\n<\/ul>\n<h5>Zoom on proteins<\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Boiled broad beans are\u00a0<\/span><b><span style=\"color: #f59a01;\">high in proteins<\/span><\/b><span style=\"font-weight: 400;\">*<\/span><span style=\"font-weight: 400;\">\u00a0as they provide more than 38.60% of their energy value, i.e. 8.06 g of proteins per 100 g. A foodstuff is rich in protein if at least 20% of its energy value is produced by proteins.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">This <\/span><span style=\"font-weight: 400;\">protein<\/span><span style=\"font-weight: 400;\"> content is higher than the average amount found in cooked legumes (7.84 g per 100 g).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Microwave cooking reduces the activity of trypsin inhibitors and the solubility of proteins. On the other hand, it increases their digestibility (Pysz, 2012).<\/span><\/li>\n<\/ul>\n<h5>Zoom on lipids<\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The amount of\u00a0<\/span><a href=\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/article-dossier\/les-lipides\/\"><span style=\"font-weight: 400;\">fats<\/span><\/a><span style=\"font-weight: 400;\">\u00a0(0.80 g per 100 g) in boiled broad beans is lower than the average quantity present in cooked legumes (0.95 g per 100 g).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Boiled broad beans\u00a0<\/span><b>are low in fat*<\/b><span style=\"font-weight: 400;\">\u00a0as they contain no more than 3 g per 100 g.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">*Regulation (EC) No 1924\/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.<\/span><\/p>\n","vitamines":"<p style=\"text-align: left;\"><div role=\"tabpanel\" class=\"single-card-tabs\">\n\t<ul class=\"nav nav-tabs visible-xs visible-sm visible-md visible-lg no-bullet\" role=\"tablist\">\n\t\t<li role=\"presentation\" class=\"active\">\n\t\t\t<a href=\"#vitamins-values\" aria-controls=\"vitamins-values\" role=\"tab\" data-toggle=\"tab\" class=\"text-decoration-none\">\n\t\t\t\tValues\n\t\t\t<\/a>\n\t\t<\/li>\n\t\t<li role=\"presentation\">\n\t\t\t<a href=\"#vitamins-sources\" aria-controls=\"vitamins-sources\" role=\"tab\" data-toggle=\"tab\" class=\"text-decoration-none\">\n\t\t\t\tSources\n\t\t\t<\/a>\n\t\t<\/li>\n\t<\/ul>\n<\/div>\n<div class=\"tab-content\">\n\t<div role=\"tabpanel\" class=\"tab-pane active\" id=\"vitamins-values\">\n\t\t<div class=\"table-responsive\">\n\t\t\t<table class=\"tab_component table\">\n\t\t\t\t<thead>\n\t\t\t\t\t<tr>\n\t\t\t\t\t\t<th width=\"40%\">\n\t\t\t\t\t\t\tConstituent\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\tAverage content\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\tMin-Max<br\/>per 100g\n\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\t\t% VNR\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t\t<\/thead>\n\t\t\t\t<tbody>\n\t\t\t\t\t\t\t\t\t<\/tbody>\n\t\t\t<\/table>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t<div role=\"tabpanel\" class=\"tab-pane\" id=\"vitamins-sources\">\n\t\t<div class=\"table-responsive\">\n\t\t\t<table class=\"tab_component table\">\n\t\t\t\t<thead>\n\t\t\t\t\t<tr>\n\t\t\t\t\t\t<th width=\"40%\">Constituent\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">Amount<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">Min-Max<\/th>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">% VNR<\/th>\n\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t\t<\/thead>\n\t\t\t\t<tbody>\n\t\t\t\t\t<style>\n\t\t\t\t\t\t.td-src {\n\t\t\t\t\t\t\tfont-size: 12px;\n\t\t\t\t\t\t\twhite-space: normal !important;\n\t\t\t\t\t\t}\n\t\t\t\t\t<\/style>\n\t\t\t\t\t\t\t\t\t<\/tbody>\n\t\t\t<\/table>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<\/p>\n<h5>Zoom on vitamins<\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Boiled broad beans are\u00a0<\/span><b><span style=\"color: #f59a01;\">high in vitamin B9\u00a0<\/span><\/b><span style=\"font-weight: 400;\">as they provide the equivalent of 32.65% of DRVs, i.e. 65.30 \u00b5g per 100 g.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The other\u00a0<\/span><a href=\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/article-dossier\/vitamines\/\"><span style=\"font-weight: 400;\">vitamins<\/span><\/a><span style=\"font-weight: 400;\">\u00a0are present in quantities of less than 8%.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">* Calculation made: Beta-Carotene \/ 6 + retinol<\/span><\/p>\n","mineraux-et-oligo-elements":"<p style=\"text-align: left;\"><div role=\"tabpanel\" class=\"single-card-tabs\">\n\t<ul class=\"nav nav-tabs visible-xs visible-sm visible-md visible-lg no-bullet\" role=\"tablist\">\n\t\t<li role=\"presentation\" class=\"active\">\n\t\t\t<a href=\"#minerals-and-trace-elements-values\" aria-controls=\"minerals-and-trace-elements-values\" role=\"tab\" data-toggle=\"tab\" class=\"text-decoration-none\">\n\t\t\t\tValues\n\t\t\t<\/a>\n\t\t<\/li>\n\t\t<li role=\"presentation\">\n\t\t\t<a href=\"#minerals-and-trace-elements-sources\" aria-controls=\"minerals-and-trace-elements-sources\" role=\"tab\" data-toggle=\"tab\" class=\"text-decoration-none\">\n\t\t\t\tSources\n\t\t\t<\/a>\n\t\t<\/li>\n\t<\/ul>\n<\/div>\n<div class=\"tab-content\">\n\t<div role=\"tabpanel\" class=\"tab-pane active\" id=\"minerals-and-trace-elements-values\">\n\t\t<div class=\"table-responsive\">\n\t\t\t<table class=\"tab_component table\">\n\t\t\t\t<thead>\n\t\t\t\t\t<tr>\n\t\t\t\t\t\t<th width=\"40%\">\n\t\t\t\t\t\t\tConstituent\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\tAverage content\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\tMin-Max<br\/>per 100g\n\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\t\t% VNR\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t\t<\/thead>\n\t\t\t\t<tbody>\n\t\t\t\t\t\t\t\t\t<\/tbody>\n\t\t\t<\/table>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t<div role=\"tabpanel\" class=\"tab-pane\" id=\"minerals-and-trace-elements-sources\">\n\t\t<div class=\"table-responsive\">\n\t\t\t<table class=\"tab_component table\">\n\t\t\t\t<thead>\n\t\t\t\t\t<tr>\n\t\t\t\t\t\t<th width=\"40%\">Constituent\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">Amount<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">Min-Max<\/th>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">% VNR<\/th>\n\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t\t<\/thead>\n\t\t\t\t<tbody>\n\t\t\t\t\t<style>\n\t\t\t\t\t\t.td-src {\n\t\t\t\t\t\t\tfont-size: 12px;\n\t\t\t\t\t\t\twhite-space: normal !important;\n\t\t\t\t\t\t}\n\t\t\t\t\t<\/style>\n\t\t\t\t\t\t\t\t\t<\/tbody>\n\t\t\t<\/table>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<\/p>\n<h5>Zoom on minerals and trace elements<\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Boiled broad beans are\u00a0<\/span><b><span style=\"color: #f59a01;\">high in copper\u00a0<\/span><\/b><span style=\"font-weight: 400;\">as they provide the equivalent of 31% of DRVs, i.e. 0.31 mg per 100 g. According to the Ciqual 2020 table, cooked broad beans are the most copper-rich cooked legume.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">They are also a\u00a0<\/span><b><span style=\"color: #7dba2f;\">source of:<\/span><\/b>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><b><span style=\"color: #7dba2f;\">phosphorus<\/span><\/b><span style=\"font-weight: 400;\">\u00a0as they provide the equivalent of 22.86% of DRVs, i.e. 160 mg per 100 g. According to data from the Ciqual 2020 table, cooked broad beans are among the legumes with the highest phosphorus content.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><b><span style=\"color: #7dba2f;\">manganese\u00a0<\/span><\/b><span style=\"font-weight: 400;\">as they provide the equivalent of 15.50% of DRVs, i.e. 0.31 mg per 100 g.<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Boiled broad beans also contain significant amounts of\u00a0<\/span><b>iron,\u00a0potassium<\/b><span style=\"font-weight: 400;\">\u00a0and\u00a0<\/span><b>zinc.<\/b><span style=\"font-weight: 400;\"> They provide the equivalent of:<\/span>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">10.71% of DRVs for iron, i.e. 1.50 mg per 100 g;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">10% of DRVs for potassium, i.e. 200 mg per 100 g;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">10% of DRVs for zinc, i.e. 1 mg per 100 g.<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n","polyphenols":"<p style=\"text-align: justify;\"><div role=\"tabpanel\" class=\"single-card-tabs\">\n\t<ul class=\"nav nav-tabs visible-xs visible-sm visible-md visible-lg no-bullet\" role=\"tablist\">\n\t\t<li role=\"presentation\" class=\"active\">\n\t\t\t<a href=\"#polyphenols-values\" aria-controls=\"polyphenols-values\" role=\"tab\" data-toggle=\"tab\" class=\"text-decoration-none\">\n\t\t\t\tValues\n\t\t\t<\/a>\n\t\t<\/li>\n\t\t<li role=\"presentation\">\n\t\t\t<a href=\"#polyphenols-sources\" aria-controls=\"polyphenols-sources\" role=\"tab\" data-toggle=\"tab\" class=\"text-decoration-none\">\n\t\t\t\tSources\n\t\t\t<\/a>\n\t\t<\/li>\n\t<\/ul>\n<\/div>\n<div class=\"tab-content\">\n\t<div role=\"tabpanel\" class=\"tab-pane active\" id=\"polyphenols-values\">\n\t\t<div class=\"table-responsive\">\n\t\t\t<table class=\"tab_component table\">\n\t\t\t\t<thead>\n\t\t\t\t\t<tr>\n\t\t\t\t\t\t<th width=\"40%\">\n\t\t\t\t\t\t\tConstituent\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t(g)\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\tAverage content\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\tMin-Max<br\/>per 100g\n\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t\t<\/thead>\n\t\t\t\t<tbody>\n\t\t\t\t\t\t\t\t\t<\/tbody>\n\t\t\t<\/table>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t<div role=\"tabpanel\" class=\"tab-pane\" id=\"polyphenols-sources\">\n\t\t<div class=\"table-responsive\">\n\t\t\t<table class=\"tab_component table\">\n\t\t\t\t<thead>\n\t\t\t\t\t<tr>\n\t\t\t\t\t\t<th width=\"40%\">Constituent\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t(g)\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">Amount<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">Min-Max<\/th>\n\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t\t<\/thead>\n\t\t\t\t<tbody>\n\t\t\t\t\t<style>\n\t\t\t\t\t\t.td-src {\n\t\t\t\t\t\t\tfont-size: 12px;\n\t\t\t\t\t\t\twhite-space: normal !important;\n\t\t\t\t\t\t}\n\t\t\t\t\t<\/style>\n\t\t\t\t\t\t\t\t\t<\/tbody>\n\t\t\t<\/table>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<\/p>\n<h5>Zoom on polyphenols (for steamed broad beans)<\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Polyphenols are substances with an antioxidant effect.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Steamed broad beans contain 0.74 mg of total polyphenols per 100 g according to the folin assay.<\/span><\/li>\n<\/ul>\n","allegations_nutritionnelles":"<p><span style=\"font-weight: 400;\">According to the definitions of nutrition claims as set out in Regulation (EC) No 1924\/2006 on nutrition and health claims, and in view of the composition of broad beans, the following claims may be used:<\/span><\/p>\n<h3><b>NUTRITION CLAIMS OF COOKED BROAD BEANS<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Sugar-free<\/b><span style=\"font-weight: 400;\">\u00a0(100 g of broad beans contain no more than 0.5 g of sugars)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Low in fat<\/b><span style=\"font-weight: 400;\">\u00a0(100 g of broad beans contain no more than 3 g of fat)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"color: #ff9900;\"><b>High in protein\u00a0<\/b><\/span><span style=\"font-weight: 400;\">(more than 20% of the energy value of cooked broad beans is produced by protein)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b><span style=\"color: #ff9900;\">High in vitamin B9<\/span>\u00a0<\/b><span style=\"font-weight: 400;\">(100 g of cooked broad beans provide the equivalent of more than 30% of DRVs)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"color: #ff9900;\"><b>High in copper\u00a0<\/b><\/span><span style=\"font-weight: 400;\">(100 g of cooked broad beans provide the equivalent of more than 30% of DRVs)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"color: #99cc00;\"><b>Source of fibre<\/b><\/span><span style=\"font-weight: 400;\">\u00a0(100 g of cooked broad beans provide more than 3 g of fibre)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b><span style=\"color: #99cc00;\">Source of phosphorus<\/span>\u00a0<\/b><span style=\"font-weight: 400;\">(100 g of cooked broad beans provide the equivalent of more than 15% of DRVs)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"color: #99cc00;\"><b>Source of manganese\u00a0<\/b><\/span><span style=\"font-weight: 400;\">(100 g of cooked broad beans provide the equivalent of more than 15% of DRVs)<\/span><\/li>\n<\/ul>\n<h3><b>HEALTH CLAIMS (for a consumption of 100 g of cooked broad beans)<\/b><\/h3>\n<h5>Folates or vitamin B9<\/h5>\n<ul>\n<li><span style=\"font-weight: 400;\">Folates contribute to:<\/span>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">maternal tissue growth during pregnancy,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">normal amino acid synthesis,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">normal blood formation,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">normal homocysteine metabolism,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">normal psychological function,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">normal function of the immune system,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">reduction of tiredness and fatigue.<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Folates have a role in the process of cell division.<\/span><\/li>\n<\/ul>\n<h5>Copper<\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Copper contributes to:<\/span>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">maintenance of normal connective tissues,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">normal energy-yielding metabolism,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">normal functioning of the nervous system,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">normal hair pigmentation,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">normal iron transport in the body,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">normal skin pigmentation,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">normal function of the immune system,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">protection of cells from oxidative stress.<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h5>Phosphorus<\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Phosphorus contributes to:<\/span>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">normal energy-yielding metabolism,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">normal function of cell membranes,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">maintenance of normal bones,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">maintenance of normal teeth.<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Phosphorus is necessary for normal growth and bone development in children. (Art 14)<\/span><\/li>\n<\/ul>\n<h5>Manganese<\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Manganese contributes to:<\/span>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">normal energy-yielding metabolism,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">maintenance of normal bones,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">normal formation of connective tissues,<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">protection of cells from oxidative 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