Provitamin a activity of raw and cooked Brazilian leaves
| Data(s) |
01/08/2000
|
|---|---|
| Resumo |
The purpose of this study was to determine, through beta-carotene analysis, the provitamin A value of three vegetables leaves ("serralha", celery and mint), raw and submitted to two ways of cooking: boiling and microwave. Samples of "serralha" presented the better provitamin A value beyond the three leaves analyzed: 1, 373 RE/100g for raw samples. Except for mint, it was observed a significant lost of provitamin A due the two ways of cooking. |
| Formato |
text/html |
| Identificador |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200004 |
| Idioma(s) |
en |
| Publicador |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| Fonte |
Food Science and Technology (Campinas) v.20 n.2 2000 |
| Palavras-Chave | #carotenoids #provitamin A #vegetable leaves #"serralha" #celery #mint |
| Tipo |
journal article |
