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Food Composition of Raw, Boiled, and Roasted Sweet Potatoes
생고구마와 삶은 및 구운 고구마의 식품성분 비교
2017
The Korean Journal of Community Living Science
생고구마와 삶은 및 구운 고구마의 식품성분 비교
In this study, two kinds of chestnut-sweet potato (CSP) and pumpkin-sweet potato (PSP) were cooked by three methods: raw, steaming, and roasting. These samples were investigated in food compositions such as moisture, protein, ash, dietary fiber, fat, minerals, and vitamins. As the results of this study, the moisture contents of raw CSP and raw PSP were higher than those of steamed and roasted samples in two cultivars. The contents of protein in raw CSP and raw PSP were 2.57 g/100 g and 3.22
doi:10.7856/kjcls.2017.28.1.59
fatcat:dzr4vet5frhdpmmbm5t6x3luae