β-Carotene and mineral content of different Chenopodium species and the effect of cooking on micronutrient retention

References

• Afolayan AJ, Jimoh FO. 2009. Nutritional quality of some wild leafy vegetables in South Africa. Int J Food Sci Nutr. 60:424–431.
   PubMed Web of Science ®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 Compos Anal. 19:806–812.
   Web of Science ®Google Scholar
• Barminas JT, Charles M, Emmanuel D. 1998. Mineral composition of non conventional leafy vegetables. Plant Foods Hum Nutr. 53:29–36.
   PubMed Web of Science ®Google Scholar
• Bhan MK, Sommerfelt H, Strand T. 2001. Micronutrient deficiency in children. Brit J Nutr. 85 Suppl. 2: S199–S203.
   PubMed Web of Science ®Google Scholar
• Bhargava A, Shukla S, Srivastava J, Singh N, Ohri D. 2008. Chenopodium: a prospective plant for phytoextraction. Acta Physiol Plant. 30:111–120.
   Web of Science ®Google Scholar
• Black RE, Morris SS, Bryce J. 2003. Where and why are 10 million children dying every year?. Lancet. 361:2226–2234.
   PubMed Web of Science ®Google Scholar
• Carlsson R, Hanczakowski P, Partap T, Mathew KS, Atul AVR. 1985. Chenopodium album in India, a food crop for the production of leaf protein concentratesProc. International Conference on Leaf Protein Research. Togocho, Japan: Nagoya University.
   Google Scholar
• Food and Agriculture Organization of the United Nations. 2004. Undernourishment around the worldThe state of food insecurity in the world. Rome, Italy: Food and Agriculture Organization.
   Google Scholar
• Food and Nutrition Board. 2005. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids (macronutrients). Washington, DC: The National Academies Press (http://www.nap.edu).
   Google Scholar
• Gibson RS. 2006. Zinc: the missing link in combating micronutrient malnutrition in developing countries. Proc Nutr Soc. 65:51–60.
   PubMed Web of Science ®Google Scholar
• Guerrero JLG, Garcia IR. 1999. Lipids classes, fatty acids and carotenes of the leaves of six edible wild plants. Eur Food Res Technol. 209:313–316.
   Web of Science ®Google Scholar
• Guil JL, Rodriguez-Garcia I, Torija E. 1997. Nutritional and toxic factors in selected wild edible plants. Plant Foods Hum Nutr. 51:99–107.
   PubMed Web of Science ®Google Scholar
• Kawashima LM, Valente-Soares LM. 2003. Mineral profile of raw and cooked leafy vegetables consumed in southern Brazil. J Food Compos Anal. 16:605–611.
   Web of Science ®Google Scholar
• Kimura M, Itokawa Y. 1990. Cooking losses of minerals in foods and its nutritional significance. J Nutr Sci Vitaminol (Tokyo). 36 Suppl. 1: S25–S32.
   PubMed Web of Science ®Google Scholar
• Kumar SR, Vallikannan B. 2010. Carotenoid composition and retinol equivalent in plants of nutritional and medicinal importance: efficacy of β-carotene from Chenopodium album in retinol-deficient rats. Food Chem. 119:1584–1590.
   Web of Science ®Google Scholar
• Kumari M, Gupta S, Lakshmi AJ, Prakash J. 2004. Iron bioavailability in green leafy vegetables cooked in different utensils. Food Chem. 86:217–222.
   Web of Science ®Google Scholar
• Mayer JE. 2007. Delivering golden rice to developing countries. J AOAC Int. 90:1445–1449.
   PubMed Web of Science ®Google Scholar
• Mayer JE, Pfeiffer WH, Beyer P. 2008. Biofortified crops to alleviate micronutrient malnutrition. Curr Opin Plant Biol. 11:166–170.
   PubMed Web of Science ®Google Scholar
• Partap T, Kapoor P. 1987. The Himalayan grain chenopod III. An underexploited food plant with promising potential. Agric Ecosyst Environ. 19:185–199.
   Web of Science ®Google Scholar
• Raghuvanshi RS, Singh R, Singh R. 2001. Nutritional composition of uncommon foods and their role in meeting micronutrient needs. Int J Food Sci Nutr. 52:331–335.
   PubMed Web of Science ®Google Scholar
• Raju M, Varakumar S, Lakshminarayana R, Krishnakantha TP, Baskaran V. 2007. Carotenoid composition and vitamin A activity of medicinally important green leafy vegetables. Food Chem. 101:1598–1605.
   Web of Science ®Google Scholar
• Rangana S. 1986. Handbook of analysis and quality control for fruit and vegetable products. New Delhi, India: Tata McGraw Hill Publishing Company Ltd.
   Google Scholar
• Singh G, Kawatra A, Sehgal S. 2001. Nutritional composition of selected green leafy vegetables, herbs and carrots. Plant Foods Hum Nutr. 56:359–364.
   PubMed Web of Science ®Google Scholar
• Yadav SK, Sehgal S. 1997. Effect of home processing and storage on ascorbic acid and beta-carotene content of Bathua (Chenopodium album) and fenugreek (Trigonella foenum graecum) leaves. Plant Foods Hum Nutr. 50:239–247.
   PubMed Web of Science ®Google Scholar
• Yadav SK, Sehgal S. 1999. Effect of domestic processing on total and extractable calcium and zinc content of Bathua (Chenopodium album) and Fenugreek (Trigonella foenum graecum) leaves. Plant Foods Hum Nutr. 53:255–263.
   PubMed Web of Science ®Google Scholar
• Yadav SK, Sehgal S. 2003. Effect of domestic processing and cooking on selected antinutrient contents of some green leafy vegetables. Plant Foods Hum Nutr. 58:1–11.
   PubMed Web of Science ®Google Scholar