Metabolizable energy value of chickpeas and lentils in the human diet: a randomized controlled trial

Authors: Baer, David; Henderson, Theresa; Novotny, Janet

Submitted to: Nutrients
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/19/2025
Publication Date: 8/22/2025
Citation: Baer, D.J., Henderson, T.R., Novotny, J.A. 2025. Metabolizable energy value of chickpeas and lentils in the human diet: a randomized controlled trial. Nutrients. 17(17). Article 2725. https://doi.org/10.3390/nu17172725.
DOI: https://doi.org/10.3390/nu17172725

Interpretive Summary: Labels on food packaging are required to report energy values per serving. In most cases, these values are calculated from estimates of energy contained in protein, carbohydrate, and fat, based on general measurements made 50-100 years ago. New methodology developed at the U.S. Department of Agriculture has allowed more accurate determination of calorie values in servings of foods. This study was conducted to determine the calories in dietary chickpeas and lentils. Adult volunteers participated in a human feeding study, in which they consumed highly controlled diets containing either chickpeas, lentils, or no pulses. The volunteers collected all of their feces and urine for a full week after their 10 day acclimation to the diets. Food samples, urine, and feces were measured to determine content of calories, protein, fat, and carbohydrate, and mathematical methods were then used to determine the calories in the chickpeas and lentils, as well as the digestibilities of the diets when the pulses were included in the diet. For both chickpeas and lentils, the calories in a serving were significantly less than that calculated by standard current methods (the Atwater factors). In addition, the digestibilities of the diets were less when the pulses were included in the diet, likely due to poorly digestible components of the chickpeas and lentils. This information will be used by scientists, health professionals, food scientists, and food industry research and development teams.

Technical Abstract: Accurate knowledge of the energy (calorie) value of foods is important for food labeling, food policy, and diet planning to support health. Virtually no data are available on the energy values of chickpeas and lentils, two pulses that help control blood glucose and body weight. A randomized controlled crossover intervention was conducted to measure the energy value of chickpeas and lentils in humans (n=18). Here we show that the metabolizable energy (ME) of the chickpeas is 123 ± 4 kcal/serving (85.5 g), which is 10.4% lower (P=0.002) and 8.0% lower (P=0.02) than the ME calculated using Atwater General or Specific Factors, respectively. The metabolizable energy of the lentils is 119 ± 4 kcal/serving (98.5 g), which is 16.0% lower (P<0.0001) and 13.6% lower (P=0.003) than the ME calculated using Atwater General or Specific Factors, respectively. Atwater Factors provide an over-estimation of available calories in lentils and chickpeas.