VITAMINARY COMPOSITION OF CANNED VEGETABLES WITH SEAWEED
Abstract
The possibility of using seaweed in canned vegetables recipes with the aim of increasing their biological value is investigated. The comparison of the vitaminary composition of Brassica vegetables, as well as the Laminaria and Cystoseira, recommended for using in canned vegetables in quantities of 4-8% by weight of basic raw material, is implemented. It is determined that developed vegetable salads on the basis of cabbage vegetables using seaweed serve as a source of iodine and selenium and allow to compensate for the deficiency of certain vitamins in the human body. It has been proved that the developed vegetable salads with Laminaria and Cystoseira are characterized by high content of vitamins A, E, C and β-carotene, which promote the increase of iodine bioavailability.
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