Essential elements in fresh and canned tomatoes
1981
Lopez, Anthony | Williams, H.L.
Fresh and canned tomatoes were analyzed by atomic absorption spectrophotometry for 16 essential elements. Significantly higher levels of calcium, chloride, cobalt, copper, nickel, sodium, tin and zinc were observed in canned than in fresh tomatoes. Significantly lower levels of magnesium, manganese, phosphorus, potassium and silicon were found in canned tomatoes than in fresh produce. No significant differences in iron content were seen between fresh and canned tomatoes. In terms of RDA, fresh and canned tomatoes are good sources of potassium and supply 5.7-6.1% of the RDA for iron; the canned product is also a good source of sodium. Element retention values ranging from 77-7,651% indicate that canning increases the amount of certain elements found in fresh tomatoes, but decreases others. Most elemental increases were due to the addition of salt tablets to the canned product.
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