Effect of processing method and storage time on the nutrient composition of fiddlehead greens
1985
Bushway, A.A. | Serreze, D.V. | McGann, D.F. | True, R.H. | Work, T.M. | Bushway, R.J.
A study assessed the effect of freezing, canning, and storage duration on the proximate composition and vitamin and mineral levels of fiddlehead greens. Processing (particularly leaching and heating) decreased the levels of protein, ash, and several water-soluble vitamins (ascorbic acid, niacin, riboflavin, thiamin), while water-soluble vitamins (especially, niacin) losses were greatest in canned greens. Processing markedly reduced K, Mg, and P levels. Long-term storage substantially decreased the moisture, fiber, and alpha-carotene content of frozen and canned greens.(wz)
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