Vitamin and Mineral Values of Vegetables as Served in an Army MessU.S. Department of Agriculture, 1947 - 18 Seiten This investigation was undertaken to determine the vitamin and mineral values in several commonly used vegetables served in the typical Army mess, and to determine also, insofar as possible, the changes occurring in the content of these nutrients during preparation. |
Häufige Begriffe und Wortgruppen
adsorption aliquots analysis approximately Army mess ascorbic acid content assay Association of Official Beltsville Blendors Bureau of Human calcium camp carotene content center slices Cole slaw composition cooked cabbage cooked food cooked vegetables cooking and holding Cooking losses cooking water determined dry weight dry-weight basis edible portion extracted Food and Nutrition food prepared Fort George George G group of minerals Home Economics homogeneity Human Nutrition iron content kale and spinach laboratory lettuce lots Average Range mashed potatoes mineral content mineral values moisture nicotinic acid noon meal Number of lots Nutrition and Home Official Agricultural Chemists percent Phosphorus preparation and cooking preparation for cooking quantities quarter Range of lots raw sample raw vegetable salad soaking and cooking stage of preparation stove sweet sweetpotatoes thiamine titration tomatoes usually value of foods values of vegetables varied vegetable analyzed vegetables as served vegetables studied vitamin and mineral weight relationships