ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A comparative analysis of raw and cooked tuber peel and flesh was performed. Whether raw or cooked, and regardless of the cooking methods used tuber peel contained significantly higher amounts of ash, crude fiber, protein and riboflavin but less thiamine than the corresponding flesh. Raw peel contained less ascorbic acid and niacin, more folic acid than and about the same amount of vitamin B6 as the corresponding tuber flesh. However, the relative amounts of these four vitamins changed depending on the cooking method used.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb08506.x
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