Nutritional composition of freshly harvested and stored Latvian potato (Solanum tuberosum L.) varieties depending on traditional cooking methods

Journal of Food Composition and Analysis

Volumn 24, Issue 4-5, 2011, Pages 699-710

  Murniece, Irisa ^a   Karklina, Daina ^a   Galoburda, Ruta ^a   Santare, Dace ^b   Skrabule, Ilze ^c   Costa, Helena S ^d  

^a LATVIA UNIVERSITY OF AGRICULTURE   (Latvia)

^b Food and Veterinary Service of Latvia   (Latvia)

^c INSTITUTE OF AGRICULTURAL RESOURCES AND ECONOMICS   (Latvia)

^d NATIONAL INSTITUTE OF HEALTH DR RICARDO JORGE   (Portugal)

Author keywords

Deep fat frying; Energy content; Food composition; Macronutrients; Micronutrients; Nutritional composition; Potato (Solanum tuberosum L.); Roasting; Shallow or pan frying; Storage; Weight loss

Indexed keywords

SOLANUM TUBEROSUM;

EID: 79958270204     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.09.005     Document Type: Article

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