Carotene content of some common (cereals, pulses, vegetables, spices and condiments) and unconventional sources of plant origin

By Bhaskarachary Kandlakunta, Ananthan Rajendran, Longvah Thingnganing. 2008

159 citations recorded by the source corpus.

Subfields: Biochemistry, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/d0be80c8fa17777e6af9a59428ecf160b1603417

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In Biochemistry

1. P. White
2. Martin R. Broadley

In Nutrition and Dietetics

1. P. White
2. Martin R. Broadley
3. E. Pilon-Smits
4. S. Carvalho
5. Marta W. Vasconcelos

Citations in the corpus

• Biofortification of crops with seven mineral elements often lacking in human diets--iron, zinc, copper, calcium, magnesium, selenium and iodine. (2009, background): “The concentrations of β-carotene and ascorbic acid vary among plant tissues and among plant species (Bhaskarachary et al., 1995, 2007; Frossard et al., 2000; FSA, 2002; USDAARS, 2007).”
• Coriander (Coriandrum sativum L.): Processing, nutritional and functional aspects (2014, background): “In coriander, β-carotene content, 160 μg/100 g is present whereas total carotenoid content is 1010 μg/100 g (Kandlakunta et al., 2008).”