Sixteen essential elements, cadmium and lead were determined in fresh, canned, and frozen green beans (Phaseolus vulgaris L.). Samples were taken during processing to determine where changes in element content occurred. Canned green beans contained lower concentrations of calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and zinc, but had higher amounts of chloride, nickel, and sodium than fresh beans. No change in silicon was observed. Iron, phosphorus and potassium were lower in frozen than in fresh green beans, but calcium, sodium and zinc were higher. There was no change in chloride, copper, magnesium, manganese and silicon due to freezing. Element retention ranged from 51 -100% for canned and from 73 -171% for frozen green beans.
Thirteen of the elements considered essential in human nutrition were determined in raw peanuts and peanut butter by atomic absorption spectrophotometry. Raw peanuts and peanut butter samples obtained from a commercial plant were prepared either by dry ashing or wet digestion. Statistical analysis of the data showed a difference at the 1% level of significance for the content of all the elements that were determined in raw peanuts and peanut butter, with the exception of calcium and potassium which showed a difference at the 5% level. The results obtained indicate that both raw peanuts and peanut butter are fairly good sources of four essential elements for which Recommended Dietary Allowances have been established. Seven other essential elements were found present in nutritionally significant quantities.
Sixteen essential elements along with cadmium and lead were determined in fresh and canned peas (Pisum sarivum L.). Samples were taken during the canning process to determine where changes in element content occurred. The concentration of each sample was compared statistically to other samples taken at different stages of the process. Canned peas contained significantly lower concentrations of calcium, copper, iron, magnesium, manganese, phosphorus, potassium, silicon, and zinc than fresh peas. As sodium chloride was added during the canning process, higher concentrations of chloride and sodium were found in the canned product. A 1OOg serving of drained canned peas supplied less than 11% of the RDAs or of the estimated safe and adequate daily dietary intakes except for chloride and sodium. Retention of all elements, except chloride and sodium, ranged from 24-86%.
Atomic absorption spectrophotometry was used to analyze apples and canned applesauce for twelve essential elements. Neutron activation analysis was used to determine three other elements. The element content of raw apples was compared with that of canned applesauce, and that of early season apples was compared with late season apples. Processing caused essentially no change in the element content of apples. There was statistically significant (P Q 0.01) higher amount of chloride, iron, and sodium in the canned applesauce than in the apples, a higher amount of copper in the canned applesauce than in the apples from the late season, and a higher amount of phosphorus in the late season apples than in the early season apples. Apples and canned applesauce supply a small percentage of the six essential elements included for which RDA's have been established. The content of the other nine elements was lower than that in some other fruits.
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