Effect of lupines, a protein-rich legume, on iron absorption

The absorption of iron from lupines, a protein-rich legume, was assessed in 35 parous Indian women. Iron bioavailability was shown to be as low for lupines as soybeans (geometric mean absorptions 0.9 and 1.7 per cent respectively, P < 0.005). The addition of 30 mg of ascorbic acid moderately improved the geometric mean iron absorption form 1.0 to 5.3 per cent (P < 0.0001), and 60 mg ascorbic acid from 0.7 to 6.9 per cent (P < 0.0001). The phytate and polyphenol content of lupines was negligible. The demonstration of poor iron bioavailability from a legume of otherwise rich nutritional potential has important implications in nutritional planning programmes for developing countries.