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Note. ß—Carotene, —tocopherol and —tocopherol contents in dry legumes. Influence of cooking Nota. Contenido de ß—caroteno, —tocopherol y —tocopherol en legumbres secas. Influencia de la cocción

Servicio de Investigación Agraria, Junta de Castilla y León. PO Box 172, 47080 Valladolid, Spain

M. Sanz

Servicio de Investigación Agraria, Junta de Castilla y León. PO Box 172, 47080 Valladolid, Spain

A. Herguedas

Servicio de Investigación Agraria, Junta de Castilla y León. PO Box 172, 47080 Valladolid, Spain

J.A. Alejos

Servicio de Investigación Agraria, Junta de Castilla y León. PO Box 172, 47080 Valladolid, Spain

J.J. Jiménez

Servicio de Investigación Agraria, Junta de Castilla y León. PO Box 172, 47080 Valladolid, Spain

Three essential fat-soluble micronutrients—ß-carotene, -tocopherol and -tocopherol-were de termined by HPLC in different varieties of three dry legumes, namely, beans, chick peas and lentils. Their distribution between skin and albumen was also determined. After cooking legumes were found significantly to preserve most of these micronutrients.

Key Words: legumes • vitamins • tocopherols • carotenes • cooking

Food Science and Technology International, Vol. 4, No. 6, 437-441 (1998)
DOI: 10.1177/108201329800400608


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