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Effect of draining and rinsing on the sodium and water soluble vitamin content of canned vegetables
Author(s) -
Haytowitz David B.
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.609.3
Subject(s) - chemistry , food science , sodium , vitamin , biochemistry , organic chemistry
Public health advocates are urging people to reduce their sodium intake. While many manufacturers are reducing the sodium content of their products, consumers can also reduce the sodium content. The effect of draining and rinsing before heating on the sodium content of canned vegetables, and that of other minerals and vitamins was evaluated. Four brands of canned corn, peas, and green beans were purchased in Blacksburg, VA. Total can contents, drained solids, and rinsed vegetables were analyzed. Vegetables were rinsed with 3.5 L of lukewarm tap water and allowed to drain for 2 min. Vitamin C and folate were analyzed at Virginia Tech, while minerals and other B‐vitamins were analyzed at commercial laboratories under contract with USDA. Sodium in peas went from 261 mg/100 g (total can contents) to 244 mg/100 g (5%) after draining and to 231 mg/100g (7%) after rinsing. No sodium was lost after draining the green beans; after rinsing, sodium fell from 231 mg/100 g to 214 mg/100 g (7%). Sodium in corn went from 205 mg/100 g to 185 mg/100 g (10%) on draining and to 162 mg/100 g (12%) on rinsing. Vitamin C was also lost with both treatments; 10% in green beans; 21% in corn, and 6% in peas; other nutrients were also evaluated. Based on this study, draining and rinsing can be effective in reducing sodium in canned vegetables; however, varying amounts of some water‐soluble nutrients may also be lost. Funding: ARS/USDA and NIH.