Some nutritional characteristics of beans, sweet corn and peas (raw, canned and frozen) produced in the province of Quebec

Abstract

A three-year study was conducted to assess some nutrient contents of beans, sweet corn and peas (raw, canned and frozen) produced by four processing plants in the province of Québec. Nutritional analysis were conducted on vitamin C, riboflavin, thiamin, minerals (Ca, Mg, K, Na, Fe) and fibers (solubles, insolubles and total). Results showed that the nutrient contents of raw and processed vegetables were quite different from those reported in the USDA Handbook no. 8–11. The differences were mainly due to vitamin C and mineral contents. Results also showed that raw vegetables when boiled under optimal conditions have nutrient contents similar to frozen vegetables and superior to canned vegetables. Among minerals Na was the most variable, probably due to variation in recipes from one processing plant to another. Na contents of canned vegetables were lower than the average values in the USDA tables. The study also provides new information on nutritive values of canned corn-on-the-cob which was not listed in USDA tables, and generates new nutrient data such as fibers (solubles, insolubles and total contents) to update the present food composition tables.