Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico

Volume: 20, Pages: 100206 - 100206
Published: Jul 1, 2020
Abstract
Common beans are one of the main protein sources for a large population because they are a valuable source of carbohydrates and proteins. In this study, the effect of cooking on the concentration of nutritional and non-nutritional compounds in eight varieties of Phaseolus vulgaris and two varieties of Phaseolus coccineus was evaluated. The nutritional composition of raw seeds varied significantly among all analyzed bean varieties. P. coccineus...
Paper Details
Title
Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico
Published Date
Jul 1, 2020
Volume
20
Pages
100206 - 100206
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