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INFLUENCE OF COOKING METHOD ON ASCORBIC ACID AND THIAMINE CONTENTS OF FOUR VARIETIES OF KALE (BRASSICA OLERACEA V. ACEPHALA)

โœ Scribed by MARTHA POTGIETER; MARY L. GREENWOOD

Book ID
108790799
Publisher
Institute of Food Technologists
Year
1950
Tongue
English
Weight
475 KB
Volume
15
Category
Article
ISSN
0022-1147

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## Abstract **BACKGROUND:** The aim of the investigation was to evaluate the level of amino acids and quality of protein in raw and processed kale leaves. **RESULTS:** In all samples the dominant amino acids in g kg^โˆ’1^ raw matter were glutamic acid, aspartic acid and proline. In raw kale leaves t