ShareSODIUM AND POTASSIUM CONTENT OF SOME FRESH, FROZEN OR CANNED VEGETABLES.
[In Spanish. / En espagnol.]
Author(s) : ZUCCARELLI M. T., FARAJ L.
Type of article: Article
Summary
SODIUM AND POTASSIUM WERE TITRATED BY FLAME PHOTOMETRY IN PEAS, CORN, GREEN BEANS AND TOMATO. AMONGST FRESH AND FROZEN PRODUCTS, GREEN BEANS HAVE THE LOWEST SODIUM AND POTASSIUM CONCENTRATIONS. GENERALLY, CANNED PRODUCTS HAVE HIGHER SODIUM AND POTASSIUM CONTENTS THAN FRESH OR FROZEN PRODUCTS. CANNED TOMATOES HAVE THE LOWEST SODIUM CONTENT AND THE HIGHEST POTASSIUM CONTENT. (Bibliogr. int. CDIUPA-CNRS, FR.,87-210-223633.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1988-0176
- Languages: Spanish
- Source: Arch. latinoam. Nutr. - vol. 36 - n. 3
- Publication date: 1986
Links
See the source
Indexing
- Themes: Vegetables
- Keywords: Tomato; Chilled food; Canning; Chilling; Sodium; Frozen food; Pea; Corn; Potassium; Vegetable; French bean; Freezing
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