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Variation in the vitamin and mineral content of raw and cooked commercial Phaseolus vulgaris classes

Variation in the vitamin and mineral content of raw and cooked commercial Phaseolus vulgaris classes

Journal of Food Science 46(6): 1701-1706

Black turtle, cranberry, great Northern, navy, dark red kidney, pink, pinto, small red and small white classes of raw beans contained, on average, thiamin 0.99, riboflavin 0.20, niacin 1.99, vitamin B-6 0.49, folic acid 0.30, phosphorus 460, sodium 10.3, potassium 1540, calcium 150, magnesium 200, zinc 3.2, manganese 1.4, copper 0.91 and iron 5.84 mg/100 g DM. Generally variations in these nutrients between classes exceeded those within classes and were greater in cooked than in raw samples.

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Accession: 001030564

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DOI: 10.1111/j.1365-2621.1981.tb04467.x

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