# Elemental Profiles of Legumes and Seeds in View of Chemometric Approach
## 3 Results and Discussion
### Recommended Dietary Intake and Health Risk Assessment  
Consumption of 100 g of legumes and seeds provided the human body with varying amounts of mineral components (Table 3). In general, the realization of RDA for macrominerals was greater in the case of seeds consumption. On average, it amounted to 0.92% for Na, 40.4% for Ca, 68.8% for Mg, and 144.3% for P. Only realization of RDA for K was comparable for seeds and legumes, i.e., 14.3 and 19.7%, respectively. Similar trends were observed for microminerals. Lower average percentages of RDA realization for an adult man were obtained for legumes, i.e., 26.7% for Zn, 71% for Cu, and 56.5% for Mn. Again, consumption of 100 g of seeds fulfilled RDA to a greater extent, i.e., 49.6% for Zn, 117.7% for Cu, and 155.7% for Mn. However, the realization of RDA for Fe, like K, was exclusively comparable amounting to 60.3% and 57.1% for seeds and legumes, respectively. Although the content of minerals in legumes and seeds is high, their bioavailability is poor. It is mainly due to the presence of phytate and polyphenols, which are the main inhibitors of Fe and Zn absorption [27]. According to [PERSON] et al. [28] major types of polyphenols strongly inhibit dietary non-beam iron absorption. The content of polyphenols in pulses varies, and the greatest amounts can be found in beans while the lowest in peas [26]. Simultaneously, excess Zn can hinder the absorption of Fe, and haemagglutininins inhibit Fe and Zn bioavailability [3; 29]. Therefore, a strictly vegetarian diet can be associated with low absorption of Zn and Fe, which can be increased by proper food processing such as fermentation, soaking, and germination, the addition of phytase, or polyphenol-degrading enzymes [26]. Besides, there are also substances of plant origin that promote micronutrients bioavailability, such as inulin and fructans, beta-carotene, or organic acids (ascorbic acid) [3; 28]. According to [PERSON] et al. [7] cooking of legumes decreased the total content of trace elements, due to the leaching of minerals from the seeds into the water, but considerably improved their bioaccessibility. This could be a result of the possible destruction of antinutritional components [7].  
There was also assessed human exposure to Cd through PTMI realization (1750 ug/70 kg/month) by consumption of 100 g of legumes or seeds. In the case of soybean, it amounted to 0.51%, whereas in seeds it ranged between 1.12% (sunflower seeds) and 3.70% (roasted linseed). The maximum levels of Cd and other contaminants in different foodstuffs are regulated by Commission Regulation (EC) No 1881/2006 and No 629/2008 [15; 16]. Therefore, we assessed the content of Cd in view of the above-mentioned regulations, which set the allowable limit in soybean, other legumes, and seeds at 0.2 mg/kg w.w. It was found that the detected Cd content in every sample, except for soybean and hulled wheat, exceeded the permissible standards (Table 2). Such contamination can be associated with a high health risk to the consumer, as this toxic metal tends to accumulate in the liver, kidneys, lung, pancreas, bones, and brain [25]. Our findings are in accordance with the scientific opinion of the European Food Safety Agency Contam Panel, which stated that cereals and cereals products, vegetables, nuts and pulses, starch roots or potatoes, meat, and meat products contribute to a major part of the dietary cadmium exposure [30]. According to this Panel [30], exposure to cadmium at the population level should be reduced, that is why food products should be strictly controlled for this metal contamination.