NUTRIENT QUALITY OF SELECTED VEGETABLES PREPARED BY CONVENTIONAL AND COOK-FREEZE METHODS |
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Authors: | RALPH H LANE YASMIN B NEGGERS JUDITH L BONNER KATHLEEN R STITT |
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Affiliation: | Department of Food, Nutrition and Institution Management, The University of Alabama, University, Albama 35486 |
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Abstract: | Selected vegetables (spinach, broccoli, sweet potatoes, and collard greens) prepared in 2.27 kg (5 lb) quantities by boiling, were frozen and stored for six months at ?18°C. Zinc, iron, β-carotene, and ascorbic acid were determined on the raw vegetable immediately after cooking and after reheating in a microwave oven subsequent to 6 months frozen storage. The greatest nutrient loss occurred for water soluble nutrients during boiling. Nutrient comparison between cooked samples (conventional method) and samples microwaved after 6 months frozen storage (cook-freeze method) indicated that differences existed only in ascorbic acid content of spinach. Data indicated that vegetables prepared by cook-freeze, a method used by health care institutions, were generally equal in nutrient quality to conventionally prepared vegetables. |
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