Nutrient analysis of tropical fruits and vegetables
1995
Aalbersberg, W.G.L. | Singh, R. | Ravi, P. (South Pacific Univ., Suva (Fiji))
The foods are analyzed for moisture, protein, fat, ash, individual sugars, starch, dietary fiber, vitamin A activity, Vitamin C, niacin, riboflavin, thiamin, and six minerals. Many of these foods have never been analyzed for these nutrients or have been analyzed only in mainland Asia where differences in growing environment may cause significant differences in nutrient values. It is often stated by local nutritionist that local foods are healthier than imported or introduced ones, but there have not always been data to support these claims. Ten green leaves have been studied. Green leaves can be important sources of iron, carotene, protein and vitamin C in island diets. Leaves of the tropical root crops taro and cassava and tropical spinach have moderate to high levels of these nutrients as did green leaves introduced by Indian immigrants. Cabbages which are increasingly replacing these traditional green leaves had much lower nutrient values. Nuts commonly eaten as snack foods in the tropics have also been analyzed and shown to be similar in nutrient content to other nuts as good sources of energy and protein
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños