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Experimental processing of green asparagus

Experimental processing of green asparagus

Research Reports of the Nagano State Laboratory of Food Technology (12): 102-107

Data on the composition (proximate composition, minerals and sugars) of asparagus are tabulated in relation to plant part, scale of operation, cultivar, and harvesting date. Water content was least and protein and fat contents were greatest towards the tip, and sugar content was greatest towards the base. Water content was lowest and fat and fibre contents were highest with small scale production.

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