Provitamin a activity of raw and cooked Brazilian leaves Atividade pró-vitamínica a de folhas brasileiras, cruas e cozidas

Article English OPEN
ALMEIDA MURADIAN,Ligia Bicudo; VANDERLINDE,Daleth Walkiria; SASAKI,Renata;
(2000)
  • Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • Journal: Food Science and Technology (issn: 0101-2061, eissn: 1678-457X)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.1590/S0101-20612000000200004
  • Subject: TX341-641 | carotenoids | "serralha" | carotenóides | salsão | pró-vitamina A | serralha | Nutrition. Foods and food supply | Technology (General) | mint | celery | vegetais folhudos | T1-995 | hortelã | provitamin A | vegetable leaves

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 provi... View more