Nutritional Quality of Dry Vegetable Soups
Abstract
:1. Introduction
2. Materials and Methods
2.1. Nutrient Content Analyses of Dry Vegetable Powders and Dry Vegetable Soups
2.2. Nutrient Density Score Calculation to Compare Nutritional Quality of Dry Vegetable Powders and Soups with Published Data of Vegetables and Soups
2.3. Calculation of Fresh Vegetable Equivalents in Dry Vegetable Soups for Comparison with Vegetable Recommendation
3. Results
3.1. Nutrient Content of Dry Vegetable Powders
3.2. Comparison of Nutrient Density Scores of Dry Vegetable Powders with Fresh and Cooked Vegetables
3.3. Nutrient Content of Dry Vegetable Soups
3.4. Comparison of Nutrient Density Scores of Dry Vegetable Soups with Home-Made and Other Soups
3.5. Fresh Vegetable Equivalent Content of Dry Vegetable Soups
4. Discussion
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Nutrient Per 100 g | Tomato | Onion | Pumpkin | Lentil |
---|---|---|---|---|
Total dietary fiber (g) | 17 ± 0.2 1 | 62 ± 2 | 18 ± 0 | 18 ± 0 |
Magnesium (mg) | 166 ± 2 | 112 ± 1 | 128 ± 2 | 104 ± 1 |
Iron (mg) | 4.8 ± 0.2 | 4.1 ± 0.4 | 3.3 ± 0.1 | 7.8 ± 0.1 |
Zinc (mg) | 1.3 ± 0.1 | 1.5 ± 0.0 | 1.7 ± 0.1 | 3.8 ± 0.1 |
Potassium (mg) | 4.0 ± 0.0 | 0.9 ± 0.0 | 2.5 ± 0.0 | 1.0 ± 0.0 |
Sodium (mg) | 0.2 ± 0.0 | 21 ± 0 | 11 ± 0 | 0.0 ± 0.0 |
Vitamin A (µg RAE) 2 | 210 ± 11 | NA 3 | 138 ± 1 | NA |
Lycopene (mg) | 102 ± 9 | NA | NA | NA |
Lutein (mg) | 1.1 ± 0.0 | NA | 4.3 ± 0.1 | NA |
Thiamine (mg) | 0.2 ± 0.0 | 0.1 ± 0.0 | 0.1 ± 0.0 | 0.3 ± 0.0 |
Riboflavin (mg) | 0.5 ± 0.0 | 0.1 ± 0.0 | 0.4 ± 0.0 | 0.2 ± 0.0 |
Niacin (mg) | 12 ± 1 | 1.0 ± 0.0 | 4.0 ± 0.2 | 2.1 ± 0.1 |
Pantothenic acid (mg) | 0.6 ± 0.0 | 0.6 ± 0.1 | 1.5 ± 0.0 | 0.9 ± 0.0 |
Pyridoxine (mg) | 0.6 ± 0.1 | 0.5 ± 0.0 | 0.7 ± 0.0 | 0.3 ± 0.0 |
Folic acid (µg) | 268 ± 41 | 152 ± 18 | 277 ± 23 | 109 ± 11 |
Vitamin C (mg) | 151 ± 11 | <LOQ 4 | <LOQ | <LOQ |
Vitamin K1 (µg) | 26 ± 1 | NA | NA | NA |
Nutrient density score 5 | 315 | 142 | 335 | 394 |
Mean and Ranges of Nutrient Density Scores 1,2 | |||
---|---|---|---|
Dried (Measured n = 2) | Cooked (BLS/USDA n = 2) | Fresh (BLS/USDA n = 2) | |
Tomato | 315 (309–321) | 425 (319–531) | 473 (408–537) |
Onion | 142 (130–154) | 127 (57–197) | 150 (77–223) |
Pumpkin | 335 (317–353) | 320 (336–380) | 361 (304–341) |
Lentil | 394 (365–424) | 256 (142–317) | NA 3 |
Nutrient Content of Dry Vegetable Soups per 250 mL Serving | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|
Tomato | Onion | Pumpkin | Pulses/Legumes | Mixed Vegetables | ||||||
Mean ± SD 1 | % DRI 2 | Mean ± SD | % DRI | Mean ± SD | % DRI | Mean ± SD | % DRI | Mean ± SD | % DRI | |
Energy (kcal) | 110 | 58 | 98 | 155 | 90 | |||||
Total dietary fiber (g) | 2.9 ± 0.2 | 12 | 5.2 ± 0.1 | 21 | 2.8 ± 0.8 | 11 | 11 ± 1 | 45 | 4.3 ± 0.5 | 17 |
Magnesium (mg) | 22 ± 1 | 6 | 10 ± 1 | 3 | 14 ± 4 | 4 | 65 ± 1 | 17 | 20 ± 4 | 5 |
Iron (mg) | 0.70 ± 0.04 | 5 | 0.45 ± 0.13 | 3 | 0.37 ± 0.03 | 3 | 3.17 ± 0.91 | 23 | 0.83 ± 0.24 | 6 |
Zinc (mg) | 0.34 ± 0.13 | 3 | 0.25 ± 0.11 | 3 | 0.23 ± 0.02 | 2 | 1.70 ± 0.58 | 17 | 0.29 ± 0.05 | 3 |
Potassium (mg) | 757 ± 118 | 22 | 294 ± 138 | 8 | 291 ± 107 | 8 | 783 ± 25 | 22 | 327 ± 26 | 9 |
Sodium (mg) | 856 ± 26 | 43 | 843 ± 152 | 42 | 891 ± 177 | 45 | 825 ± 205 | 41 | 713 ± 36 | 36 |
Vitamin A (µg RAE) 3 | 31 ± 3 | 15 | NA 4 | 22 ± 3 | 11 | NA | 28 ± 5 | 14 | ||
Lycopene (mg) | 11.3 ± 0.8 | NA | NA | NA | NA | |||||
Lutein (mg) | 0.14 ± 0.01 | NA | 0.46 ± 0.00 | NA | NA | |||||
Thiamine (mg) | 0.07 ± 0.03 | 7 | 0.13 ± 0.06 | 12 | 0.04 ± 0.02 | 3 | 0.19 ± 0.02 | 17 | 0.05 ± 0.03 | 5 |
Riboflavin (mg) | 0.13 ± 0.02 | 9 | 0.07 ± 0.05 | 5 | 0.07 ± 0.00 | 5 | 0.18 ± 0.08 | 13 | 0.07 ± 0.01 | 5 |
Niacin (mg) | 1.47 ± 0.07 | 9 | 0.46 ± 0.30 | 3 | 0.70 ± 0.13 | 4 | 1.65 ± 0.70 | 10 | 0.89 ± 0.21 | 6 |
Pantothenic acid (mg) | 0.18 ± 0.05 | 3 | 0.14 ± 0.05 | 2 | 0.21 ± 0.03 | 3 | 0.46 ± 0.18 | 8 | 0.21 ± 0.03 | 3 |
Pyridoxine (mg) | 0.09 ± 0.00 | 6 | 0.07 ± 0.01 | 5 | 0.09 ± 0.02 | 6 | 0.18 ± 0.04 | 13 | 0.12 ± 0.04 | 8 |
Vitamin C (mg) | 15 ± 1 | 18 | <LOQ 5 | <LOQ | <LOQ | <LOQ | ||||
Vitamin K1 (µg) | 4.7 ± 0.1 | 6 | 1.3 ± 0.8 | 2 | NA | 11.2 ± 5.0 | 15 | 10.5 ± 2.2 | 14 | |
Nutrient density score 6 | 36 | 34 | 9 | 88 | 36 |
Soup Variety | Dry Vegetable Content (g) | Weighted Factor to Account for Rehydration 2 | Mean Fresh Vegetable Equivalents (g) | Contribution to Vegetable Recommendation (%) 3 |
---|---|---|---|---|
Tomato | 11.9 1 | 15.9 | 189 | 79 |
Onion | 8.9 | 8.6 | 77 | 32 |
Pumpkin | 9.7 | 10.7 | 103 | 43 |
Pulses/legumes | 40.4 | 3.7 | 148 | 61 |
Mixed vegetable | 9.1 | 9.2 | 84 | 35 |
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van Buren, L.; Grün, C.H.; Basendowski, S.; Spraul, M.; Newson, R.; Eilander, A. Nutritional Quality of Dry Vegetable Soups. Nutrients 2019, 11, 1270. https://doi.org/10.3390/nu11061270
van Buren L, Grün CH, Basendowski S, Spraul M, Newson R, Eilander A. Nutritional Quality of Dry Vegetable Soups. Nutrients. 2019; 11(6):1270. https://doi.org/10.3390/nu11061270
Chicago/Turabian Stylevan Buren, Leo, Christian H. Grün, Silke Basendowski, Martin Spraul, Rachel Newson, and Ans Eilander. 2019. "Nutritional Quality of Dry Vegetable Soups" Nutrients 11, no. 6: 1270. https://doi.org/10.3390/nu11061270