Traditional cooked vegetable dishes as important sources of ascorbic acid and β-carotene in the diets of Indian urban and rural families
Traditional cooked vegetable dishes as important sources of ascorbic acid and β-carotene in the diets of Indian urban and rural families
复制标题
DOI：
10.1177/156482650602700404
复制
发表时间：
2006-12-01
影响因子：
1.9
通讯作者：
Bains, Kiran
中科院分区：
文献类型：
--
作者：
Gupta, Shruti;Bains, Kiran
背景在旁遮普的冬季，新鲜蔬菜产量丰富。它是旁遮普饮食中维生素和矿物质的重要来源，但当蔬菜经过传统的家庭加工方法时，蔬菜中抗坏血酸和β-胡萝卜素的可用性会发生不同程度的变化。为了确定传统的熟食蔬菜菜肴作为城市和农村家庭冬季抗坏血酸和β-胡萝卜素来源的重要性。有关蔬菜消费，储存和烹饪方法的信息收集了60个家庭，30个城市和农村地区的卢迪亚纳区，旁遮普，印度。采用调查确定的方法，在实验室内对常见蔬菜菜肴进行了样品制备，并对样品中的抗坏血酸和β-胡萝卜素进行了测定。城市和农村家庭人均日蔬菜总消费量分别为411.7克和365.9克。城市家庭蔬菜总摄入量的68.7%来自蔬菜熟食，农村家庭蔬菜总摄入量的85.0%来自蔬菜熟食。平均而言，可食用部分占蔬菜重量的78.9%。选择家庭最常食用的10种熟蔬菜（芥末萨格、土豆菠菜、土豆胡芦巴、土豆茄子、土豆花椰菜、土豆辣椒、土豆胡萝卜、土豆豆、土豆豌豆和卷心菜豌豆）进行实验室制备和营养分析。煮熟的蔬菜菜肴中抗坏血酸和β-胡萝卜素的平均浓度分别为46.0 mg/100 g和794.2 μ g/100 g鲜重。抗坏血酸和β-胡萝卜素在制备和烹饪过程中的损失率分别为26.1%和25.9%。对于成年印度男性和女性，推荐的抗坏血酸的膳食摄入量为40毫克，β-胡萝卜素的摄入量为2，400微克。熟蔬菜分别提供了269.9%和77.5%的抗坏血酸和β-胡萝卜素的推荐膳食供给量，这表明这些菜是这些营养素在城市和农村家庭的饮食在冬季的良好来源。
Background. Fresh vegetable produce is abundant during the winter season in Punjab. It is an important source of vitamins and minerals in the Punjabi diet, but the availability of ascorbic acid and P-carotene from the vegetables is altered to varying degrees when they are subjected to traditional household processing methods.Objective. To determine the importance of traditional cooked vegetable dishes as sources of ascorbic acid and beta-carotene among urban and ruralfamilies during the winter.Methods. Information about vegetable consumption, storage, and cooking practices was collected from 60 families, 30 each from urban and rural areas of Ludhiana District, Punjab, India. Samples of the common cooked vegetable dishes were prepared in the laboratory by methods ascertained from the survey and analyzed for ascorbic acid and P-carotene.Results. The average total daily per capita consumption of vegetables by urban and rural families was 411.7 and 365.9 g, respectively. Cooked vegetable dishes provided 68.7% of the total vegetable intake for urban families and 85.0% for rural families. On average, the edible portion constituted 78.9% of the weight of the vegetables. Ten cooked vegetable dishes that were most frequently consumed by the families (mustard saag, potato-spinach, potato-fenugreek, potato-brinjal, potato-cauliflower, potato-capsicum, potato-carrots, potato-beans, potato-peas, and cabbage-peas) were selected for preparation in the laboratory and nutritional analysis. The average concentrations of ascorbic acid and beta-carotene in the cooked vegetable dishes were 46.0 mg/100 g and 794.2 mu g/100 g fresh weight, respectively. The percentage losses of ascorbic acid and P-carotene during preparation and cooking were 26.1% and 25.9%, respectively.Conclusions. For adult Indian men and women, the recommended dietary allowance of ascorbic acid is 40 mg, and that of P-carotene is 2,400 mu g. Cooked vegetable dishes provided 269.9% and 77.5% of the recommended dietary allowances of ascorbic acid and beta-carotene, respectively, indicating that these dishes are good sources of these nutrients in the diets of both urban and rural families during the winter season.