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Nutrient Composition of Cuban Foods a, b III. Foods of Vegetable Origin
Author(s) -
LOPEZ HADY,
NAVIA JUAN M.,
CLEMENT DUNCAN,
HARRIS ROBERT S.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb00250.x
Subject(s) - riboflavin , food science , ascorbic acid , nutrient , thiamine , niacin , chemistry , composition (language) , phosphorus , vitamin , food composition data , wine , biochemistry , organic chemistry , linguistics , philosophy
SUMMARY One hundred and six samples representing 57 species and varieties of edible plants were collected (Mar. 4‐Oct. 27, 1955) in Cuba. Eighty of the collections were made in the field, 19 in market places, and 7 in factories. In most instances, the food samples were trimmed to remove the portions not commonly eaten by the Cuban people. The edible portions were analyzed for content of moisture, lipid (ether extract), crude fiber, nitrogen, ash, calcium, phosphorus, iron, carotene, ascorbic acid, thiamine, riboflavin, niacin, tryptophan, lysine, and methionine. Results are expressed on the basis of grams or milligrams per 100 grams of edible portion, and are compared with data obtained from samples of similar food collected previously in Cuba.