International Journal of Food Science & Technology · 1977 · 37 citations · 5 references
AgricultureFood ScienceNutritional SciencesHuman NutritionMicronutrient NutritionNutritional BiochemistryDietary Sources Of MicronutrientsFood CompositionMicronutrient DigestionVegetable MicrobiologyVitamin AnalysisVitamins In FoodsCooking Effects On Micronutrient ContentDietary Folate IntakeDigestionFolate StorageFolate-rich FoodsSurface AreaVegetable Nutritional CompositionVegetables As Micronutrient Sources
Summary The total folate activity of Brussels sprouts has been assayed with Lactobacillus casei after preliminary digestion with chicken pancreas conjugase. the effects of storage, processing and cooking on the total folate activity was investigated. the observed relative stability of the total folate was attributed to the presence of considerable quantities of antioxidative ascorbic acid and to the low surface area/volume ratio in comparison to many other green vegetables. the dietary folate contribution of cooked sprouts is discussed and compared with other foods.
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