Radionuclide contents of leafy vegetables. Their reduction by cooking.
نویسندگان
چکیده
منابع مشابه
Assessment of Pesticides Contents of Green Leafy Vegetables
Vegetables are rich sources of vitamins, minerals, and fibers, and have beneficial antioxidative effects. Ingestion of vegetables containing pesticides is one of the main routes through which these enter the human body. Slowly released into the body, however, pesticides can cause an array of diseases. In this study we investigated the concentrations of some pesticides in the most frequently con...
متن کاملEffect of cooking and processing methods on oxalate content of green leafy vegetables and pulses
Green leafy vegetables (spinach and bathua) and pulses (green pea and bengal gram) are widely consumed and hold an important place in the diet of people of India. Vegetarians who consume a greater amount of vegetables will have a higher intake of oxalate, which may reduce calcium availability. The objectives of this present research were to investigate the effect of different domestic cooking a...
متن کاملEnhancement of Antioxidant Quality of Green Leafy Vegetables upon Different Cooking Method
Antioxidant rich green leafy vegetables including garden spinach leaf, water spinach leaf, Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of water boiling and oil frying on their total phenolic content (TPC), total flavonoid content (TFC), reducing power (RP), and antioxidant capacity. The results revealed that there was a significant increase in TPC, TFC, ...
متن کاملβ-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...
متن کاملNutritional composition of selected green leafy vegetables, herbs and carrots.
Six green leafy vegetables and herbs - spinach, amaranth, bengal gram, cauliflower, mint, coriander and carrots - were analyzed for moisture, protein, ascorbic acid, beta-carotene, total iron, ionizable iron (as % of total iron) in vitro iron (% of total iron), copper, manganese and zinc. Moisture content of the leaves and carrots varied from 75.1 percent (bengal gram) to 95.4 percent (carrot) ...
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ژورنال
عنوان ژورنال: Journal of Radiation Research
سال: 1988
ISSN: 0449-3060,1349-9157
DOI: 10.1269/jrr.29.110