Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil

dc.creatorKawashima, LM
dc.creatorSoares, LMV
dc.date2003
dc.dateOCT
dc.date2014-11-16T23:17:42Z
dc.date2015-11-26T16:31:55Z
dc.date2014-11-16T23:17:42Z
dc.date2015-11-26T16:31:55Z
dc.date.accessioned2018-03-28T23:13:09Z
dc.date.available2018-03-28T23:13:09Z
dc.identifierJournal Of Food Composition And Analysis. Academic Press Inc Elsevier Science, v. 16, n. 5, n. 605, n. 611, 2003.
dc.identifier0889-1575
dc.identifierWOS:000185210500008
dc.identifier10.1016/S0889-1575(03)00057-7
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/57002
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/57002
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/57002
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1270336
dc.descriptionButterhead lettuce, rucola, watercress, kale, chicory, cabbage, Chinese cabbage, and a spinach substitute (Tetragonia expansa) are widely consumed in Southern Brazil. Samples were collected five times during a year in food markets and analyzed for total potassium, sodium, calcium, magnesium. iron, manganese, copper, and zinc by flame atomic absorption spectrometry and for moisture content. All vegetables can contribute to diet in terms of potassium, calcium and magnesium. Kale offers the highest amounts of calcium (283 +/- 43 mg Ca/100 g) and Chinese cabbage, cabbage, and butterhead lettuce the lowest, with values from 33 to 58 mg Ca/100 g. The highest concentrations of magnesium were found in kale and in the spinach substitute and they were 52 +/- 4 and 55 +/- 16 mg Ca/100 g, respectively. Moisture content varied less among samples of the same vegetable than minerals did. Four of the vegetables (kale, chicory, Chinese cabbage, and cabbage) were cooked briefly during 3 min and analyzed for the same elements. The brief cooking did not cause appreciable losses for any of the minerals. (C) 2003 Elsevier Ltd. All rights reserved.
dc.description16
dc.description5
dc.description605
dc.description611
dc.languageen
dc.publisherAcademic Press Inc Elsevier Science
dc.publisherSan Diego
dc.publisherEUA
dc.relationJournal Of Food Composition And Analysis
dc.relationJ. Food Compos. Anal.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectleafy vegetables
dc.subjectminerals
dc.subjectcooked vegetables
dc.subjectBrassica Vegetables
dc.subjectCalcium
dc.subjectDiet
dc.titleMineral profile of raw and cooked leafy vegetables consumed in Southern Brazil
dc.typeArtículos de revistas


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