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&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-human-nutrition-research-center/methods-and-application-of-food-composition-laboratory/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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