What are legumes a good source of?

Question

BlackTom AI · Accepted Answer

Legumes are rich in protein, so "Protein, B-vitamins and minerals" is the best description.

1) Relevant knowledge points and concepts
- Legumes (beans, lentils, peas, chickpeas) are notable plant-based protein sources and supply essential micronutrients.  
- They provide B-vitamins (especially folate, also thiamine and niacin) and important minerals (iron, magnesium, potassium, zinc).  
- Legumes are relatively low in fat and do not provide vitamin D (vitamin D is mainly from fatty fish, fortified foods, or sunlight).

2) Step-by-step reasoning
Step 1: List typical nutrient profile for legumes: substantial protein (e.g., ~15–18 g protein per cup cooked lentils), high fiber and complex carbohydrates, meaningful amounts of B-vitamins (folate) and minerals (iron, Mg, K). Fat content is low for most legumes. Vitamin D content is negligible.  
Step 2: Compare each answer choice to that profile:
- (a) Protein, B‑vitamins and fat — partially true (protein + B‑vitamins) but incorrect because legumes are low in fat, so "fat" is not a defining nutrient.  
- (b) Carbohydrates, B‑vitamins and minerals — legumes do contain carbohydrates, but their standout nutrient compared with other plant foods is protein; this option omits protein, so it is less accurate.  
- (c) Protein, B‑vitamins and minerals — matches the primary strengths of legumes: they are an important plant protein source and supply B‑vitamins and minerals.  
- (d) Protein, D‑vitamins and minerals — incorrect because legumes are not a source of vitamin D.

3) Intermediate examples/calculation
- Example: 1 cup cooked lentils ≈ 15–18 g protein and provides a large portion of the daily folate requirement plus iron and magnesium, while contributing only about 0.5–1.5 g fat — supporting the conclusion that protein, B‑vitamins and minerals are the key nutrients.

4) Why the correct answer is correct
Option (c) correctly names the primary, nutritionally significant components legumes provide: protein, B‑vitamins (notably folate), and minerals. It avoids listing nutrients legumes do not significantly supply (fat or vitamin D).

5) Why other options are incorrect (brief)
- (a) Overemphasizes fat (legumes are low in fat).  
- (b) Omits protein, which is a defining benefit of legumes.  
- (d) Incorrectly lists vitamin D, which legumes do not supply.

Conclusion: The correct choice is "Protein, B-vitamins and minerals," which matches the provided answer.

What are legumes a good source of?单项选择题

类似问题

Which of the following nutrients is important for bone health?

True or False? When completing a nutrition assessment on an adolescent, asking about sleeping patterns can be helpful, as inadequate sleep may negatively influence dietary quality.

The best way(s) to increase energy is(are):

Of these three food groups the one that contributes most to energy intakes in the Australian adults is:

According to the National School Lunch Guidelines, lunch served in schools must provide 1/3 of the RDA for:

Whole grain is healthier than because it contains more nutriens and fiber.

The DRIs for normal-weight breastfeeding women are established under the assumption that energy spent for milk production in the first 6 months is about _______.

更多留学生实用工具

智能学习助手

风格化写作助手

论文查重助手

文献引用助手

课堂转译助手

课堂笔记助手

Quiz搜索助手

学校历年真题

智能刷题助手

智能匹配练习

希望你的学习变得更简单