Phenolic profile of 29 mature raw varieties of grain legumes.
First characterization of Desi chickpea, field pea and common vetch seeds.
Predominance of hydroxybenzoic acids in chickpeas, field peas and common vetch.
Lupins with the highest levels of flavones and presence of vanillin.
Overall phenolic content highest for yellow lupins and lowest for Kabuli chickpeas.