Essential Elements and Cadmium and Lead in Fresh, Canned, and Frozen Green Beans (Phaseolus vulgaris L.)

Abstract

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.

Heavy metal uptake from greenhouse border soils for edible vegetables

“…Schroeder et a1 (1967) found cadmium values of 0.01-0.03 pg g-I for green beans. Zinc concentration in green beans is higher than that shown by Lopez and Williams (1985). The levels found of calcium, copper, iron, magnesium and manganese in green beans are similar to those proposed by Lopez and Williams (1985).…”

In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size

“…Cleo showed the highest Fe and Mn content ; Zn, Cu and Mg content were highest in Strike beans, and the highest values for Na, and Ca were found in Sentry beans. Zn and Ca concentrations were higher than those observed by Lopez and Williams (1985) (24 mg kg~1 and 5 g kg~1, respectively). Of all the macro-minerals, Ca was the most abundant followed by Mg and K. Na levels were generally low in all the green beans analysed so these legumes can be consider as very healthy because of the relationship that a low Na diet has to hypertension in humans (Dahl 1972).…”

Nutritional Estimation of Changes in Mineral Content During Frozen Storage of White Asparagus

“…Ca, Mg, Na and P levels showed no significant changes during frozen storage and formed a single homogeneous group (Table 3). Lopez and Williams (1985) determined a significant increase in Zn and Ca levels in green beans during the freezing process that probably came from the effect of washing and blanching. Wyatt and Ronan (1983) -wu ag,*,L, WJJ significant in the case of Cu levels in green beans and peas although the mean percentages of retention were under 100% in all the batches of vegetables analyzed.…”