Beans and Lentils
Legumes like beans and lentils are excellent phosphorus sources, with a cup of boiled lentils providing 28% of the DV. These foods are associated with a lower risk of many chronic diseases and are rich in fiber and other nutrients. Cooking methods such as boiling can reduce the phytic acid content in legumes, making their phosphorus more available for absorption and enhancing their overall nutritional profile.
In summary, phosphorus is an essential nutrient that supports various bodily functions, from bone health to energy production. It is abundantly available in different foods, including animal proteins, dairy products, nuts, seeds, whole grains, and legumes. While most people easily meet their phosphorus needs, it’s essential to be aware of the sources and consider the bioavailability of phosphorus in different foods.
Managing intake is particularly crucial for individuals with kidney disease, who may need to limit phosphorus to prevent health complications. By understanding the diverse sources of phosphorus and their nutritional contributions, individuals can make informed dietary choices to support their overall health and well-being.
References;
[1] https://www.fda.gov/food/new-nutrition-facts-label/daily-value-new-nutrition-and-supplement-facts-labels
[2] https://fdc.nal.usda.gov/fdc-app.html#/food-details/171477/nutrients
[3] https://fdc.nal.usda.gov/fdc-app.html#/food-details/168380/nutrients
[4] https://fdc.nal.usda.gov/fdc-app.html#/food-details/172010/nutrients
[5] https://fdc.nal.usda.gov/fdc-app.html#/food-details/171249/nutrients
[6] https://fdc.nal.usda.gov/fdc-app.html#/food-details/2340765/nutrients
[7] https://fdc.nal.usda.gov/fdc-app.html#/food-details/174491/nutrients
