Folates in quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum): Influence of cooking and malting

Carla Motta,Inês Delgado,Ana Sofia Matos,Gerard Bryan Gonzales,Duarte Torres,Mariana Santos,Maria V. Chandra-Hioe,Jayashree Arcot,Isabel Castanheira

Journal of Food Composition and Analysis（2017）

引用 17|浏览29

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摘要

•Content of 3 folate vitamers in pseudocereals were analysed.•Malting increased total folate content especially in amaranth and buckwheat.•Processed quinoa and amaranth contributed more than 25% the folate DRV.•Cooked and malted buckwheat contributed more than 15% of the folate DRV.

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关键词

Dietary reference value,Total folates,Retention factor,5-methyltetrahydrofolate,10-formyltetrahydrofolate,Folic acid,Tetrahydrofolate,5 formyltetrahydrofolate,Pseudocereals

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