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Healthy improvement of ionic balance with industrial processing of vegetables
Author(s) -
MartínezTomé M.,
Vera A.
Publication year - 2004
Publication title -
nutrition bulletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.933
H-Index - 40
eISSN - 1467-3010
pISSN - 1471-9827
DOI - 10.1111/j.0141-9684.2003.00392.x
Subject(s) - spinach , oxalate , nitrate , food science , chemistry , phosphate , composition (language) , environmental chemistry , biochemistry , inorganic chemistry , organic chemistry , linguistics , philosophy
Summary The anion (chloride, nitrate, phosphate, sulphate and oxalate) composition of water used to wash spinach during processing (frozen and canned) was determined by Ion Chromatography (IC). The results showed the anions to increase in the water during washing of raw spinach and during the freezing and canning processes. Thus the anion content of the spinach itself was reduced. This observation has important health implications, particularly for people suffering with kidney stones for whom it is essential to seek ways of reducing oxalate intake. It is also important for improving quality and reducing the level of contaminants (such as nitrates) according to EU Commission proposed levels. The lower concentration of nitrates, oxalates and other toxic components is especially beneficial for those who follow the recommendation to eat five or more servings of a combination of vegetables and fruits, especially green and yellow vegetables and citrus fruits each day.