beta-Carotene and mineral content of different Chenopodium species and the effect of cooking on micronutrient retention.

摘要

The beta-carotene, Ca, Fe and Zn contents of the leaves of 46 accessions of 3 Chenopodium spp. (Chenopodium album, C. album subsp. amaranticolor and C. quinoa) were investigated. A wide range of variability, interspecific as well as varietal, for the beta-carotene (0.19-5.91 mg/100 g fresh wt. (FW)), Ca (358.35-960.10 mg/100 g FW), Fe (0.56-7.90 mg/100 g FW) and Zn contents (0.07-4.26 mg/100 g FW) was observed. The C. album susbsp. amaranticolor accessions IC341710 and IC469275 had high contents of all 4 nutrients, and were thus deemed to be ideal foods to alleviate nutritional deficiencies in humans. Nutritionally rich IC341710 and IC469275 were further studied to estimate micronutrient retention in cooked leaves. Stir frying showed better retention of micronutrients than pressure cooking.