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Publication
Substitutos vegetarianos da carne em receitas tradicionais como fontes de vitaminas do grupo B
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Advisor(s)
Abstract(s)
Devido ao crescente número de adeptos de alimentações vegetarianas,
bem como à importância da sustentabilidade ambiental, as leguminosas
têm um papel relevante como fonte de proteína de origem vegetal. Assim
favas, ervilhas, grão-de-bico e feijão, leguminosas tradicionalmente consumidas em Portugal, foram avaliadas, com base em dados de Tabelas de
Composição dos Alimentos, como fontes de quatro vitaminas do grupo
B: tiamina (B1), riboflavina (B2), niacina (B3) e piridoxina (B6). Foi também
estimado o contributo de cada leguminosa, para o aporte destas vitaminas do complexo B, considerando as doses de referência para adultos,
recomendadas pela European Food Safety Authority (EFSA). Os dados
indicam que estas leguminosas poderão ter um contributo importante
para a ingestão destas vitaminas, com especial relevo para a tiamina.
Due to the growing number of vegetarian consumers, as well as the importance of environmental sustainability, legumes play a relevant role as a source of protein of plant origin. Thus broad beans, peas, chickpeas and beans, which are legumes traditionally consumed in Portugal, were evaluated as sources of four group B vitamins: thiamine (B1), riboflavin (B2), niacin (B3) and pyridoxine (B6). This evaluation was based on data collected from Food Composition Tables. Legumes contribution to the intake of these B-complex vitamins has also been estimated, taking into account the European Food Safety Authority (EFSA) recommended daily intake for adults. The reported data indicate that these legumes may be a good source of those vitamins, with particular emphasis on thiamine.
Due to the growing number of vegetarian consumers, as well as the importance of environmental sustainability, legumes play a relevant role as a source of protein of plant origin. Thus broad beans, peas, chickpeas and beans, which are legumes traditionally consumed in Portugal, were evaluated as sources of four group B vitamins: thiamine (B1), riboflavin (B2), niacin (B3) and pyridoxine (B6). This evaluation was based on data collected from Food Composition Tables. Legumes contribution to the intake of these B-complex vitamins has also been estimated, taking into account the European Food Safety Authority (EFSA) recommended daily intake for adults. The reported data indicate that these legumes may be a good source of those vitamins, with particular emphasis on thiamine.
Description
Keywords
Alimentação Vegetariana Carne Substitutos Vegetarianos Vitaminas do Grupo B Leguminosas Composição dos Alimentos
Pedagogical Context
Citation
Boletim Epidemiológico Observações. 2020 janeiro-abril;9(26):43-47
Publisher
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP