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Variation in the Vitamin and Mineral Content of Raw and Cooked Commercial Phaseolus Vulgaris Classes
Author(s) -
AUGUSTIN JORG,
BECK C. B.,
KALBFLEISH G.,
KAGEL L. C.,
MATTHEWS R. H.
Publication year - 1981
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.1365-2621.1981.tb04467.x
Subject(s) - phaseolus , chemistry , potassium , food science , riboflavin , niacin , vitamin , phosphorus , sodium , nutrient , magnesium , zinc , manganese , calcium , botany , biochemistry , biology , organic chemistry
Raw and cooked samples of nine different commercial classes of the Phaseolus vulgaris L. species were analyzed for their contents of five water‐soluble vitamins and nine minerals. On a 100g dry weight basis, the mean vitamin and mineral values of the raw bean samples amounted to the following: thiamin 0.99 mg, riboflavin 0.20 mg, niacin 1.99 mg, vitamin B 6 0.49 mg, folic acid 0.30 mg, phosphorus 0.46g, sodium 10.3 mg, potassium 1.54g, calcium 0.15g, magnesium 0.20g, zinc 3.2 mg, manganese 1.4 mg, copper 0.91 mg, and iron 5.84 mg. With a few exceptions variabilities of these nutrients between bean classes exceeded those within classes. Nutrient variabilities in cooked samples, again with a few exceptions, were higher than in the corresponding uncooked material. Retention values of water‐soluble vitamins during cooking between bean classes averaged between 70 and 75%. Retention of minerals during cooking ranged from a low of 38.5% for sodium to total retention for calcium, with the majority of the minerals falling into the 80–90% level.