Note. β—Carotene, α—tocopherol and γ—tocopherol contents in dry legumes. Influence of cooking Nota. Contenido de β—caroteno, α—tocopherol y γ—tocopherol en legumbres secas. Influencia de la cocción

Abstract

Three essential fat-soluble micronutrients—β-carotene, α-tocopherol and γ-tocopherol-were de termined by HPLC in different varieties of three dry legumes, namely, beans, chick peas and lentils. Their distribution between skin and albumen was also determined. After cooking legumes were found significantly to preserve most of these micronutrients.