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Subject:
From:
Anders Møller <[log in to unmask]>
Reply To:
[log in to unmask][log in to unmask], 18 Jun 2013 14:09:35 +0200651_us-ascii Dear all,
* I have the pleasure to announce that we have published the progress report on the Nutrition Indicators for Biodiversity - Food Composition - reporting 2012 (FAO, 2013)<http://www.fao.org/docrep/017/i3198e/i3198e.pdf>. It is found at http://www.fao.org/infoods/infoods/food-biodiversity/en/
We are pleased that some few countries took the time and effort and completed the form we sent out in December 2012 on compositional data on food biodiversity. They are acknowledged in the report. I also would like to thank all those to contributed to the data collection, compilation and checking which was a lot of work. [...][log in to unmask]
Date:
Fri, 4 Oct 2019 11:32:54 +0200
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Dear Trish,

 

Concerning retention of nutrients during frying of vegetables there are many
papers on Google Scholar (“nutrient retention frying vegetables”) on the
subject
(https://scholar.google.dk/scholar?q=nutrient+retention+frying+vegetables
<https://scholar.google.dk/scholar?q=nutrient+retention+frying+vegetables&hl
=en> &hl=en).

 

The USDA table/file of for nutrient retention contains general factors for
frying of specific vegetables.

The file is a bit difficult to find during the USDA Nutrient Data Base’s
transition period to the magnificent FoodData Central
(https://fdc.nal.usda.gov/), but I found the one from 2007
(https://www.ars.usda.gov/ARSUserFiles/80400525/Data/retn/retn06.pdf – old
link http://www.ars.usda.gov/Main/docs.htm?docid=9448).

The EuroFIR reports on recipe calculations also include tables on nutrient
retention. You can find these in Compilers' Toolbox™ under the subject
Recipe Calculation
(http://toolbox.foodcomp.info/ToolBox_RecipeCalculation.asp) – look for
headline EuroFIR reports on recipe calculation and retention factors.

 

For those of you interested in USDA documents and files, I also found this
page where the “old” documents and special databases are listed
(https://www.ars.usda.gov/northeast-area/beltsville-md-bhnrc/beltsville-huma
n-nutrition-research-center/methods-and-application-of-food-composition-labo
ratory/mafcl-site-pages/database-links/).

Hope that USDA ARS will find time to make it easier to find the documents
(again) – but fortunately, old hyperlinks are still valid J

 

For the phytonutrients (VERY broad subject!), I suggest that you consult the
EuroFIR eBASIS database (http://ebasis.eurofir.eu/Default.asp) and the
Phenol-Explorer database (http://phenol-explorer.eu/). They may have some
information, if you do not find the information you need in USDA’s
files/databases (see link above).

 

For the specific nutrient content in the vegetables mentioned, you may want
to supply the scientific names to narrow down the possibilities.

 

All the best,

Anders

 

 

Anders Møller

Borgediget 12

4000 Roskilde

 

Tlf. 3042 1916

 

 

 

 

From: Food Composition Discussion Group
[mailto:[log in to unmask]] On Behalf Of Trish Zecca
Sent: Thursday, October 3, 2019 21:07
To: [log in to unmask]
Subject: Nutrition source for Unique root vegetables

 

I am looking for a source of nutrition information for the following root
vegetables, Specifically:

1.	A source for the nutritional value of those veggies (raw and cooked
with skin when edible) including information on phytonutrient content. 
2.	Also any data on nutrient changes resulting from frying vegetables.

 

Golden beets

Purple/yellow carrots 

Batata 

Malanga 

Eddo 

Chioggia Beet (candy striped beet) 

Kabocha 

 

Thanks for any help that can be provided

 

Trish Zecca MS

Senior Program Manager

Campbell Snacks

Nutrition, Regulatory Affairs & Digitization

Campbell Soup Company

One Campbell Place

RD-1

Camden, NJ 08103

(W) 856-342-8582

(mobile) 856-296-2409

 

 

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