RT Journal Article
T1 Nutritional and Phytochemical Composition ofMediterraneanWild Vegetables after Culinary Treatment
A1 García Herrera, Patricia
A1 Morales Gómez, Patricia
A1 Montaña Cámara, Montaña
A1 Fernández Ruiz, Virginia
A1 Tardío, Javier
A1 Sánchez Mata, María Cortes
AB Studies are scarce on the nutritional and phytochemical composition of wild edible Mediterranean plants after culinary processing. This work provides the nutritional composition after culinary treatment (including dietary fiber and mineral composition) and bioactive compounds (folates, vitamin C and organic acids) of wild Rumex pulcher L., Silene vulgaris (Moench) Garcke. leaves, and wild Asparagus acutifolius L., Bryonia dioica Jacq., Humulus lupulus L., Tamus communis L. young shoots. Shoots better preserved their nutrients than leaves, due to their different tissue structure. Fresh and cooked wild greens present high dietary fiber values, and remained at remarkable levels after boiling. Na, K, Mg and Zn were lost in about 50% due to culinary processing, while Ca, Cu, Fe and Mn were more stable. Boiled leaves of S. vulgaris remained as a good Mn source. A portion of 100 g of most of the cooked analyzed species could cover a relevant percentage of the daily requirement of folates (R. pulcher and A. acutifolius providing more than 80%) and vitamin C (T. communis and A. acutifolius providing more than 35%).
PB MDPI
SN 2304-8158
YR 2020
FD 2020-11-28
LK https://hdl.handle.net/20.500.14352/8686
UL https://hdl.handle.net/20.500.14352/8686
LA eng
NO Ministerio de Ciencia e Innovación (MICINN)
NO Universidad Complutense de Madrid
DS Docta Complutense
RD 6 may 2024