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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