Zur Bewertung des Nährwertes von Gemüse

Abstract

The criterion for the nutrient value of vegetables ist their specific contribution to the nutrition of man, whereby particular emphasis must be placed on vitamin C, carotene, raw fibre, calcium and iron. The contents of these constituents have been summarized as "factor of essential nutritive value". The metabolic processes and other biochemical transformations, however, require a dynamical consideration of the mentioned factor with regard to the changing nutrition components. In review of the dependence of quality changes on storage temperature (teta) and storage period in days (xi) a model is presented demonstrating a "dynamical factor of the essential nutrient value WNF (teta:xi) "for different vegetable crops. It is supplemented by the corresponding regression functions and nomograms for its calculation, which emanate from the degree of quality of product at the moment of harvesting. For quickly perishable vegetables WNF (teta:xi) decreased by up to 27%. Species which store well as well as favourable storage conditions produced significantly lower decreases. Introducing a dynamical assessment of the nutritive value may contribute to a preciser rating of the physiological value of vegetables.

Physicochemical Characteristics and Quality of Refrigerated Spanish Orange‐Carrot Juices and Influence of Storage Conditions

“…The main source of vitamin C for the consumers is citrus fruit. Ascorbic acid is extremely labile, a characteristic that makes the concentration of this vitamin in foods a guarantee that other vitamins and nutritive elements are still present, and it is considered a control parameter for the nutritional quality of the finished product (Mishkin and others 1984;Böttcher 1993;Williams and others 1995;Canet 1996). The initial contents of vitamin C were higher in juices A and B (42 and 45 mg/100 mL, respectively) than in juice C (25 mg/ mL).…”