BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Beans, peas, and lentils are also rich sources of some vitamins and minerals, such as folate, iron, potassium, and magnesium (USDA n.d.-b). Folate and iron are important for preventing anemias, as well as maintaining many normal metabolic functions. Potassium and magnesium are important for muscle and nerve function.

Detailed explanation-2: -Beans and legumes are rich in plant protein, fiber, B-vitamins, iron, folate, calcium, potassium, phosphorus, and zinc.

Detailed explanation-3: -Consumption of whole grain cereal products is associated with higher diet quality and nutrient-dense foods delivering protein, lipids, B vitamins (including thiamin, niacin, riboflavin), vitamin E, and minerals (calcium, magnesium, potassium, phosphorus, iron, and sodium) [7].

Detailed explanation-4: -Whole grain cereals are rich in vitamins A, B1, B2, B3, B5, B6, B9, E, and K, although they are not good sources of vitamins B12, C, and D [(21); Table 1]. Cereals are processed in several ways to produce a variety of foods, and the method of processing can significantly impact vitamin content.