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Fri, 4 Oct 2019 11:32:54 +0200 |
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Danish Food Informatics |
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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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