Comparison of Vitamin Losses in Vegetables Due to Various Cooking Methods
نویسندگان
چکیده
منابع مشابه
β-carotene losses due to handling and cooking in Kenyan leafy vegetables connote no comparative nutritional superiority over kales.
African leafy vegetables (ALVs) are known to be high in β-carotene content and are preferred over kales due to this nutritional superiority. Ten different vegetables were collected from farm and market locations and analyzed for β-carotene content. Cooked vegetables (in single or in combination) as well as solar dried samples were prepared by the community members in the study area in the usual...
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ژورنال
عنوان ژورنال: Journal of Nutritional Science and Vitaminology
سال: 1990
ISSN: 0301-4800,1881-7742
DOI: 10.3177/jnsv.36.4-supplementi_s7