CHANGES IN THE NUTRIENT COMPOSITION OF POTATOES DURING HOME PREPARATION .3. MINERALS

被引：18

作者：

TRUE, RH

HOGAN, JM

AUGUSTIN, J

JOHNSON, SR

TEITZEL, C

TOMA, RB

ORR, P

机构：

[1] USDA,ARS,RED RIVER VALLEY POTATO RES CTR,E GRAND FORKS,MN 56721

[2] UNIV IDAHO,CTR FOOD RES,MOSCOW,ID 83843

[3] UNIV N DAKOTA,DEPT HOME ECON & NUTR,GRAND FORKS,ND 58202

来源：

AMERICAN POTATO JOURNAL | 1979年 / 56卷 / 07期

关键词：

minerals; Potato;

D O I：

10.1007/BF02853849

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The effect of several cooking methods on the mineral content of three major U.S. potato varieties was assessed. Significant losses of minerals in potato flesh were minimal and were unaccountably associated with the Norchip variety grown in the Red River Valley. The Irish potato was found to contribute significantly to the U.S. Recommended Dietary Allowance for copper, iron, magnesium, and phosphorus in the diet of man. © 1979, Springer. All rights reserved.

引用

页码：339 / 350

页数：12