Abstract
Five fruits and eighteen vegetables (raw or processed), for a total of thirty-one foods, were analyzed to determine the content of moisture, proteins, total lipids and carbohydrates, insoluble fibers, ash and minerais (calcium, sodium, potassium). Experimentally obtained mean values were compared to those from nutrition tables used. The moisture and protein contents were similar to the published data; however, the lipid, ash and mineral contents were different in several foods. For example, a difference of 2 to 730% was observed between experimental results and litterature data for sodium while it varied from 0 to 350% for calcium and 3 to 63% for potassium. Insoluble fiber contents were generally higher than crude fiber contents and lower than dietary fibers contents. The new data obtained may be used to complète the table of nutritive values of foods produced and consumed in the province of Quebec.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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