Zinc retention in vegetables according to the method of preparation for consumption

References

• Adepoju OT, Adekola YG, Mustapha SO, Ogunola SI. 2010. Effect of processing methods on nutrient retention and contribution of cassava (Manihot spp) to nutrient intake of Nigerian consumers. Afr J Food Agric Nutr Dev. 10:2099–2111.
   Google Scholar
• Alajaji SA, El-Adawy TA. 2006. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. J Food Comp Anal. 19:806–812.
   Web of Science ®Google Scholar
• Alonso R, Rubio LA, Muzquiz M, Marzo F. 2001. The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals. Anim Feed Sci Technol. 94:1–13.
   Web of Science ®Google Scholar
• Amaro MA, Moreno LR, Zurera G. 1998. Nutritional estimation of changes in mineral content during frozen storage of white asparagus. J Food Qual. 21:445–458.
   Google Scholar
• Amaro MA, Moreno LR, Zurera G, Sánchez PJ. 1999. Nutritional changes in the essential trace elements content of asparagus during industrial processing. Food Res Int. 32:479–486.
   Google Scholar
• Bhattacharjee S, Dasgupta P, Paul AR, Ghosal S, Padhi KK, Pandey LP. 1998. Mineral element composition of spinach. J Sci Food Agric. 77:456–458.
   Web of Science ®Google Scholar
• Cheng L, Ruichi P. 1998. Comparative studies on the nutritional value and quality in male and female asparagus spears. Acta Agronom Sin. 24:585–589.
   Google Scholar
• El Maki HB, Abdel Rahaman SM, Idris WH, Hassan AB, Babiker EE, El Tinay AH. 2007. Content of antinutritional factors and HCl-extractability of minerals from white bean (Phaseolus vulgaris) cultivars: influence of soaking and/or cooking. Food Chem. 100:362–368.
   Google Scholar
• FAO/WHO. 2004. Vitamin and mineral requirements in human nutrition. Bangkok, Thailand: Joint FAO/WHO Expert Consultation.
   Google Scholar
• Hotz C, Brown KH. 2004. Assessment of the risk of zinc deficiency in populations and options of its control. Food Nutr Bull. 25:94–203.
   Google Scholar
• IMNA. 2005. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. Washington, DC: Institute of Medicine of the National Academies, National Academies Press Available online at: http://www.nap.edu, (accessed on 12 December 2010).
   Google Scholar
• Khalil AH, Mansour EH. 1995. The effect of cooking, autoclaving and germination of the nutritional quality of faba beans. Food Chem. 54:177–182.
   Web of Science ®Google Scholar
• Kmiecik W, Lisiewska Z, Jaworska G. 2000. Content of ash components in the fresh and preserved broad bean (Vicia faba v major). J Food Comp Anal. 13:905–914.
   Google Scholar
• Kunachowicz H, Nadolna I, Przygoda B, Iwanow K. 2005. Tabele składu i wartości odżywczej żywności. Warszawa: Państwowy Zakład Wydawnictw Lekarskich.
   Google Scholar
• Lisiewska Z, Gębczyński P, Bernaś E, Kmiecik W. 2009. Retention of mineral constituents in frozen leafy vegetables prepared for consumption. J Food Comp Anal. 22:218–223.
   Web of Science ®Google Scholar
• Lönnerdal B. 2000. Dietary factors influencing zinc absorption. J Nutr. 130:1378–1383.
   PubMed Web of Science ®Google Scholar
• Martinez C, Ros G, Periago MJ, Ortuño J, López G, Rincón F. 1998. In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgaris L.) as influenced by variety and pod size. J Sci Food Agric. 77:414–420.
   Web of Science ®Google Scholar
• Onyeike EN, Ihuba AC, Chinyere G. 2003. Influence of heat processing on the nutrient composition of vegetable leaves consumed in Nigeria. Plant Foods Hum Nutr. 58:1–11.
   PubMed Web of Science ®Google Scholar
• Polo MV, Lagarda MJ, Farré R. 1992. The effect of freezing on mineral element content of vegetables. J Food Comp Anal. 5:77–83.
   Google Scholar
• Renner E, Schaafsma G, Scott KJ. 1989. Micronutrients in milk and milk-based food productsRenner E. London: Elsevier Applied Science1–70.
   Google Scholar
• Rutkowska U, Wojtasik A. 2002. Składniki mineralne w żywności i w racjach pokarmowych. In: Brzozowska A. editors. Składniki mineralne w żywieniu człowieka. Poznań: Wydawnictwo Akademii Rolniczej50–66.
   Google Scholar
• Słupski J, Lisiewska Z, Kmiecik W. 2005. Contents of macro and microelements in fresh and frozen dill (Anethum graveolens L.). Food Chem. 91:737–743.
   Web of Science ®Google Scholar
• Townend J. 2002. Practical statistics for environmental and biological scientists. Chichester: Wiley.
   Google Scholar
• USDA. 2009. Composition of foods raw, processed, prepared. USDA National Nutrient Database for Standard References Release 22. Available online at: http://www.nal.usda.gov/fnic/foodcomp/search, (accessed on 10 December 2010).
   Google Scholar
• Wojtasik A, Bułhak-Jachymczyk B. 2006. Normy żywienia człowiekaJarosz M, Bułhak-Jachimczyk B. Warszawa: Państwowy Zakład Wydawnictw Lekarskich233–280.
   Google Scholar