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International Journal of Innovative Approaches in Agricultural Research 2025, Vol 9(4) 279-288

Evaluation of the Chemical and Nutritional Composition of Legumes and Their Contribution to Diets

Fatbardha Lamce • Rozarta Nezaj • Onejda Kycyk • Julian Karaulli • Mamica Ruci • Arbenita Hasani
Cite this article
Article Type
Research article
Publication Date
December 17, 2025
Pages
279-288
DOI
10.29329/ijiaar.2025.1375.1

Abstract

Legumes constitute a food group with significant nutritional and economic value worldwide. A large portion of the world's population depends on them as an important and affordable source of protein. Given this importance, the objective of this study was to evaluate the chemical and nutritional properties of legumes. Eight species commonly consumed in the Albanian diet were analyzed: beans, lentils, chickpeas, soybeans, faba beans, green beans, peas, and okra. The moisture, fat, protein, selected vitamins, and polyphenol contents were determined in the collected samples. The results revealed that dried legumes exhibited higher nutritional values for most parameters compared to fresh ones (peas, okra, and green beans). The vitamin content was satisfactory, especially for vitamins B1, B2, and E. In conclusion, the findings highlight the importance of including legumes in a balanced diet as valuable nutritional sources and underscore the need to promote their consumption in the context of sustainable nutrition.

Keywords: Legumes Chemical composition Nutritional Values Vitamins
Cite this article
Lamce, F., Nezaj, R., Kycyk, O., Karaulli, J., Ruci, M., & Hasani, A. (2025). Evaluation of the Chemical and Nutritional Composition of Legumes and Their Contribution to Diets. International Journal of Innovative Approaches in Agricultural Research, 9(4), 279-288. https://doi.org/10.29329/ijiaar.2025.1375.1

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