Folate concentration in some common food article
| dc.contributor.author | Abeysekera, A. | |
| dc.contributor.author | Perera, P. A. J. | |
| dc.contributor.author | Ekanayake, N. | |
| dc.contributor.author | Weligama, K. N. H. | |
| dc.date.accessioned | 2024-02-09T11:37:45Z | |
| dc.date.available | 2024-02-09T11:37:45Z | |
| dc.date.issued | 2000-12-16 | |
| dc.description.abstract | In this study, folate concentrations were analysed in food articles that are likely to be the major folate contributors. prepared by different m~thods. Folate levels were assessed using a microbiological technique. In the food articles that were studied, the highest folate concentration was seen in green leafy vegetables, especially Katurumurunga. The folate was destroyed on heating. However. the loss is minimized if lime is added. Eating green leaves fresh as a sambol minimized the losses incurred during cooking. Green gram contained high amounts of folate and germinating the seeds increased the folate concentration markedly. A day's requirement can be met by consuming just 14 g of bean sprouts a day. | |
| dc.identifier.citation | Proceedings and Abstract of the Annual Research Sessions, December 16, 2000, University of Peradeniya, Sri Lanka pp 129-132 | |
| dc.identifier.isbn | 955-589-034-X | |
| dc.identifier.uri | https://ir.lib.pdn.ac.lk/handle/20.500.14444/153 | |
| dc.language.iso | en_US | |
| dc.publisher | University of Peradeniya | |
| dc.subject | Medicine | |
| dc.subject | Folate | |
| dc.title | Folate concentration in some common food article | |
| dc.type | Article |