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Effect of
domestic processing and cooking methods on phytic acid and polyphenol contents
of pea cultivars (Pisum sativum).
Plant Foods Hum Nutr 1994 Jun;45(4):381-8
Bishnoi S, Khetarpaul N, Yadav RK.
Department of Foods and Nutrition, Haryana Agricultural University, Hisar,
India.
All the pea varieties differed significantly (p < 0.05) in their phytic acid
content. The field pea cultivars had significantly (p < 0.05) higher levels of
phytic acid and polyphenols than those of vegetable pea varieties. All the
domestic processing and cooking methods could reduce the contents of phytic acid
and polyphenols but germination for 48 hours seemed to have a marked lowering
effect on the levels of these antinutrients in peas.
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