NUTRIENTS IN FROZEN FOODSVariations in Nutritive Value of Frozen Green Baby Lima Beans as a Result of Methods of Processing and Cooking As methods of food processing are changed continually to enable the commercial processor to increase production volume and minimize production costs, it is desirable to reassess the values of processed foods to determine if the changes unnecessarily destroy nutritive quality. The effect of different blanching methods and cooking on five B vitamins and ascorbic acid was determined on baby Lima beans. Beans blanched experimentally in
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