Claim · model-written summary
Frozen peas retained 90% of original thiamin content.
- Taxon
- peas
Lathyrus oleraceust0 - Outcome
- thiamin contente0
- Value
- 90%e0
- Qualifier
- frozen pease0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“frozen peas retained 80% of the original vitamin C content and 90% of the thiamin content”
t0“peas”
Title
The vitamin C and thiamin contents of quick frozen peas
MARY H. MORRISON International Journal of Food Science & Technology 1974. doi:10.1111/j.1365-2621.1974.tb01798.x
Other claims from this paper (9)
- Association Vitamin C content decreased as peas matured.
- Association Thiamin content was not correlated with pea maturity.
- Observation Vitamin C content was approximately constant across six pea varieties.
- Observation One variety had unexpectedly low thiamin content.
- Intervention effect Post-vining delay generally reduced vitamin C content.
- Intervention effect Immature peas increased in thiamin content after post-vining delay, unlike mature peas.
- Observation Frozen peas retained 80% of original vitamin C content.
- Intervention effect Cooking caused further vitamin C loss.
- Observation At consumption, frozen peas retained about 55% of fresh vitamin C.