The variety, growing location, and year of harvest influence chickpea content in fat-soluble micronutrients and antinutritional compounds, with no foreseeable impact on the bioavailability of fat-soluble micronutrients
尽管农学因素和烹饪过程显著改变了鹰嘴豆中脂溶性微量营养素和抗营养因子的含量,但这些变化似乎并未对微量营养素的生物可利用性产生显著影响。