Dear all, I hope my request is appropriate for this forum. We are building a FCT for a study in Punjab, India, where pressure cooking of beans, legumes, potatoes and green leafy vegetables is common. We have not been able to identify nutrient retention factors for pressure cooking of these foods. I hope we can get some help here! Kind regards, Mari Skar Manger, Deputy Director IZiNCG *Mari Skar Manger, PhD* *Deputy Director, *IZiNCG 65 Aramoana Avenue Tāmaki Makaurau / Auckland 0624 Aotearoa / New Zealand Tel: +64 27 576 5434 E-mail: [log in to unmask] Website: www.izincg.org Twitter: @IZiNCG_ <https://twitter.com/IZiNCG_> ######################################################################## To unsubscribe from the InFoods-Food-Comp-L list, click the following link: https://listserv.fao.org/scripts/wa-fao.exe?SUBED1=InFoods-Food-Comp-L&A=1