Abstract
The proximate composition, and mineral and vitamin contents of canned white asparagus, whole peeled tomatoes, mushrooms and lentils were studied. The composition of the canned products did not vary during the harvest season, but calcium, sodium and potassium contents depended on the hardness of the water, added sodium chloride, and, in the case of lentils and mushrooms, the use of potassium metabisulfite or sulfur dioxide during soaking. After the canning process, the studied vegetables retained at least 89% protein, 65% carbohydrate and between 47% and 95% of the vitamins B1, B2, B6 and C (dry weight basis, DW) versus the respective raw materials. The canned mushrooms and lentils did not lose crude fiber and whole peeled tomatoes and white asparagus retained 73% (DW) crude fiber.
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