Evaluation of nutritive quality of root vegetables and potato tubers
1997
Michalik, I. | Mikula, J.
Root vegetables (carrot and parsley) and potatoes grown in large-scale production by the Porubka Cooperative Farm fulfill hygienic suitability as concerns heavy metal content (Cd, Pb), nitrates and radionuclides 137 Cs, 134 Cs and 131 Cs. Root vegetables and potatoes have a low protein concentration (the highest value measured in fresh material was 1.2 percent). These proteins have good nutritive quality, confirmed by concentration of essential aminoacids. The content of Lys, Met, Leu, Ile, Val, Trp and Phe is at the standard level for human nutrition determined by FAO. The concentration of provitamin A in carrot is 169 mg kg** (-1) of fresh material; of vitamin C in parsley 149 mg kg** (-1), in potato 45 mg kg** (-1) and in carrot 27 mg kg** (-1). Root vegetables and potatoes are a source of vital elements, namely K (0.3-0.5 percent), Mg (0.02-0.05 percent), Ca (0.01-0.05 percent) and P (0.05-0.08 percent). The highest values were determined as follows: parsley, carrot, potatoes
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