Iodine content of vegetables and its retention upon cooking
2000
Boora, P | Khetrapaul, N. | Kapoor, A.C. (CCS Haryana Agricultural University, Hisar (India). Dept. of Foods and Nutrition)
The iodine content of different vegetables viz., cabbage, mustard leaves, spinach and methi leaves varied from 2.1 to 6.2 mg per 100 9 in goitre endemic area, whereas it varied froin 2.5 to 6.5 mg per 100 g in vegetables procured from non-endemic area. Iodine losses occurred during cooking of vegetables containing iodized and non-iodized salt and these losses ranged from 21.4 to 34.5%.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
pp. 35-37
语言
英语
注释
Summary (En)
2 tables; 5 ref.
类型
Summary
2004-08-15
AGRIS AP