Content of Ash components in the Fresh and Preserved Broad Bean (Vicia faba v major)

Abstract

The content of minerals was determined in fresh and preserved broad bean seeds. Four cultivars in the stage of milk maturity were considered. The analyses concerned raw and blanched material, canned seeds and also frozen seeds before and after cooking after 6-month storage. In the products ready for consumption the variants of intact and dehulled seeds were investigated. Depending on the cultivar, fresh material contained in 100 g dry matter 4.22–4.51 g ash, 1418–1601 mg K, 596–703 mg P, 57.1–83.8 mg Ca, 91.5–98.6 mg Mg, 7.4–13.5 mg Fe, 8.1–12.6 mg Zn, 1.22–1.80 mg Cu, and 1.15–1.30 mg Mn. In relation to the raw vegetable, in both products the level of ash and potassium was significantly lower. Also, that of phosphorus, magnesium, zinc, copper, and manganese was lower, though the difference was not statistically verified. The canned seeds contained slightly more potassium, calcium, zinc, and copper and less ash, phosphorus, and magnesium than the cooked frozen products. Dehulled seeds contained more phosphorus, copper, and manganese, and less ash, potassium, calcium, iron, and zinc than the intact ones.