Effect of the method of preparation for consumption on calcium retention, calcium:phosphorus ratio, nutrient density and recommended daily allowance in fourteen vegetables

International Journal of Food Sciences and Nutrition

Volumn 65, Issue 4, 2014, Pages 458-464

  Słupski, Jacek ^a   Geobczyński, Piotr ^a   Korus, Anna ^a   Lisiewska, Zofia ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Calcium; Calcium:phosphorus ratio; Nutrient density; Preparation; Recommended daily allowance; Vegetables

Indexed keywords

CALCIUM INTAKE; PHOSPHATE INTAKE;

ADULT; ALGORITHM; ANALYSIS; BRASSICA; CALCIUM INTAKE; CHEMISTRY; COMPARATIVE STUDY; COOKING; DIETARY REFERENCE INTAKE; FABACEAE; FAST FOOD; FEMALE; FOOD FREEZING; FOOD STORAGE; HUMAN; MALE; METABOLISM; NUTRITIONAL VALUE; PHOSPHATE INTAKE; PLANT LEAF; PLANT ROOT; PLANT SEED; POLAND; VEGETABLE;

ADULT; ALGORITHMS; BRASSICA; CALCIUM, DIETARY; COOKING; FABACEAE; FAST FOODS; FEMALE; FOOD STORAGE; FROZEN FOODS; HUMANS; MALE; NUTRITIVE VALUE; PHOSPHORUS, DIETARY; PLANT LEAVES; PLANT ROOTS; POLAND; RECOMMENDED DIETARY ALLOWANCES; SEEDS; VEGETABLES;

EID: 84901059740     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2013.873889     Document Type: Article

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