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The availability of...
The availability of soluble oxalates in stir-fried silver beet (Beta vulgaris var. cicla) leaves eaten with yoghurt
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- Johansson, Sofia (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science
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- Savage, Geoffrey (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science
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(creator_code:org_t)
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- 2011-09-14
- 2011
- Engelska.
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Ingår i: International Journal of Food Science and Technology. - : Wiley. - 0950-5423 .- 1365-2621. ; 46, s. 2232-2239
- Relaterad länk:
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https://res.slu.se/i...
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https://doi.org/10.1...
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Abstract
Ämnesord
Stäng
- Silver beet (Beta vulgaris var. cicla) leaves contain oxalates, and the addition of yoghurt, a food rich in calcium, to stir-fried leaves was investigated as a way of reducing the soluble oxalate content. Fourteen participants ingested 115 g stir-fried silver beet leaves with or without standard yoghurt and low-fat yoghurt, respectively. Stir-fried silver beet leaves contained 209.1 +/- 0.1 mg of total oxalates per meal fresh weight (FW) and 109.2 +/- 0.1 mg of soluble oxalates per meal FW. The proportion of soluble oxalates was reduced from 52% to a mean of 30% of the total oxalates when standard yoghurt or low-fat yoghurt was added. The mean absorption of oxalate was determined by measuring the output of oxalate in the urine over a 6-h period following ingestion of the meals. The mean absorption of oxalate from stir-fried silver beet leaves was 2.41%, which reduced to 1.10% and 0.89% when consumed with standard yoghurt and low-fat yoghurt, respectively.
Ämnesord
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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