Journal of Food, Agriculture and Environment




Vol 16, Issue 2,2018
Online ISSN: 1459-0263


Intake of vegetables and vegetable pigments during a lunch meal in Norwegian canteens with salad bars 


Author(s):

Rune Slimestad 1*, Jorunn Sofie Hansen 2,  Michel Verheul 3

Recieved Date: 2018-02-10, Accepted Date: 2018-03-30

Abstract:

Lunch canteens and their salad bars are an important arena for sales and consumption of vegetables including herbs. One major Norwegian canteen operator had a turnover of more than seven thousand tons of fresh vegetables in 2016, with lettuce, tomato, potato, cucumber and bell pepper being the most important species. A typical lunch meal included about 260 g vegetables including potatoes. Vegetables used in 450 canteens were either green, yellow, orange, red, purple/dark or colorless, and consisted of pigments of chlorophylls, carotenoids, anthocyanins and betalains. The total pigment content in the 60 most abundant vegetables was calculated to be 14.5-28.3 mg 100 g-1 FW. Of all vegetables in the canteens, 60% were found to be green. The intake of chlorophyll through one lunch meal was estimated to be 46 mg. Lettuce was found to be the single most important source of chlorophylls as this species was consumed in high amounts and made up 20% of the vegetables in a lunch meal. Carotenoids was found in all colored vegetables except the purple/dark ones and an estimate revealed an intake of 15 mg total carotenoids from lunch vegetables. Tomato was found to be the most important carotenoid source representing 44% of the total intake. Due to high pigment concentrations and popularity of red beets in the salad bars, the intake of betalains through a lunch meal was estimated to be 3 mg, similar to the total intake of anthocyanins from vegetable species.

Keywords:

Vegetables, salad bar, canteen, lunch meal, tomato, lettuce, chlorophylls, carotenoids, anthocyanins, betalains, estimated intake


Journal: Journal of Food, Agriculture and Environment
Year: 2018
Volume: 16
Issue: 2
Category: Food and Health
Pages: 14-21


Full text for Subscribers
Information:

Note to users

The requested document is freely available only to subscribers / registered users with an online subscription to this Journal. If you have set up a personal subscription to this title please enter your user name and password (https://www.wflpublisher.com/Pages/subscription-procedure). All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, visit the site https://www.wflpublisher.com/Journal. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.


Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :