Comparison of the mineral and trace element concentrations between ‘gazpacho’ and the vegetables used in its elaboration

Candelaria Ma Verde Méndez Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, La Laguna, Santa Cruz de Tenerife, Spain

Elena Ma Rodríguez Rodríguez Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, La Laguna, Santa Cruz de Tenerife, Spain

Carlos Díaz Romero Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, La Laguna, Santa Cruz de Tenerife, SpainCorrespondence[email protected]

María Cruz Matallana González Department of Nutrition and Food Science, II. Food Science, Faculty of Pharmacy, University Complutense of Madrid, Ciudad Universitaria, Madrid, Spain

Ma Esperanza Torija Isasa Department of Nutrition and Food Science, II. Food Science, Faculty of Pharmacy, University Complutense of Madrid, Ciudad Universitaria, Madrid, Spain

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C.M. Verde Méndez, E.M. Rodríguez Rodríguez, C. Díaz Romero, M.C. Sánchez Mata, M.C. Matallana González & M.E. Torija Isasa. (2011) Vitamin C and organic acid contents in Spanish “Gazpacho” soup related to the vegetables used for its elaboration process Contenidos de vitamina C y ácidos orgánicos en Gazpacho y en las hortalizas usadas en su elaboración. CyTA - Journal of Food 9:1, pages 71-76.
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David Planes-Muñoz, Carmen Frontela-Saseta, Gaspar Ros-Berruezo & Rubén López-Nicolás. (2021) Effect of Gazpacho, Hummus and Ajoblanco on Satiety and Appetite in Adult Humans: A Randomised Crossover Study. Foods 10:3, pages 606.
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Sha Li, Chengjie Ma, Guangyu Gong, Zhenmin Liu, Chao Chang & Zhiping Xu. (2016) The impact of onion juice on milk fermentation by Lactobacillus acidophilus. LWT - Food Science and Technology 65, pages 543-548.
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A. Medina-Remón, A. Vallverdú-Queralt, S. Arranz, E. Ros, M.A. Martínez-González, E. Sacanella, M.I. Covas, D. Corella, J. Salas-Salvadó, E. Gómez-Gracia, V. Ruiz-Gutiérrez, J. Lapetra, M. García-Valdueza, F. Arós, G.T. Saez, L. Serra-Majem, X. Pinto, E. Vinyoles, R. Estruch & R.M. Lamuela-Raventos. (2013) Gazpacho consumption is associated with lower blood pressure and reduced hypertension in a high cardiovascular risk cohort. Cross-sectional study of the PREDIMED trial. Nutrition, Metabolism and Cardiovascular Diseases 23:10, pages 944-952.
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Lisete Silva, Barbara Garcia & Fátima Paiva-Martins. (2010) Oxidative stability of olive oil and its polyphenolic compounds after boiling vegetable process. LWT - Food Science and Technology 43:9, pages 1336-1344.
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Comparison of the mineral and trace element concentrations between ‘gazpacho’ and the vegetables used in its elaboration

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Comparison of the mineral and trace element concentrations between ‘gazpacho’ and the vegetables used in its elaboration

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