Abstract
The retention of water-soluble vitamins by several potato varieties using various home preparation methods was investigated. Retention values in general exceeded the 85 percent level for thiamin, niacin and vitamin B6, and the 70 percent level for ascorbic acid, riboflavin and folic acid. Overall, with but a few exceptions, whole, unpeeled, boiled and microwave cooked potatoes exhibited the highest vitamin retention.
Resumen
Se investigó la conservacion de vitaminas hidrosolubles en distintas variedades de papas, empleando diferentes métodos de preparation casera. Por lo general, los valores de retención de las vitaminas excedieron el nivel de 85 por ciento para tiamina, niacina, y vitamina B6 y el 70 por ciento para ácido ascórbico, riboflavina y ácido fólico. Con algunas excepciones, las papas enteras con cáscaras y las cocidas por microondas mostraron una mayor retención de vitaminas.
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Journal Paper Number 7852 of the University of Idaho, Agricultural Experiment Station, Moscow, Idaho 83843.
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Augustin, J., Johnson, S.R., Teitzel, C. et al. Changes in the nutrient composition of potatoes during home preparation: II. Vitamins. American Potato Journal 55, 653–662 (1978). https://doi.org/10.1007/BF02852138
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DOI: https://doi.org/10.1007/BF02852138