Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

[Composition of bean broth].

W G Jaffé, I D González, M C Mondragón

    Archivos Latinoamericanos De Nutricion
    |March 1, 1976
    PubMed
    Summary

    Bean broth, a weaning food, loses significant nutrients during preparation. Cooking reduces protein and essential amino acids, making broth less nutritious than cooked beans.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Longitudinal Flow Decorrelations in Xe+Xe Collisions at sqrt[s_{NN}]=5.44  TeV with the ATLAS Detector.

    Physical review letters·2021
    Same author

    Search for Heavy Higgs Bosons Decaying into Two Tau Leptons with the ATLAS Detector Using pp Collisions at sqrt[s]=13  TeV.

    Physical review letters·2020
    Same author

    Measurement of the Lund Jet Plane Using Charged Particles in 13 TeV Proton-Proton Collisions with the ATLAS Detector.

    Physical review letters·2020
    Same author

    Measurement of Azimuthal Anisotropy of Muons from Charm and Bottom Hadrons in pp Collisions at sqrt[s]=13  TeV with the ATLAS Detector.

    Physical review letters·2020
    Same author

    Search for Magnetic Monopoles and Stable High-Electric-Charge Objects in 13 Tev Proton-Proton Collisions with the ATLAS Detector.

    Physical review letters·2020
    Same author

    Measurement of <math></math> production with the hadronically decaying boson reconstructed as one or two jets in <i>pp</i> collisions at <math> </math> with ATLAS, and constraints on anomalous gauge couplings.

    The European physical journal. C, Particles and fields·2020

    Area of Science:

    • Nutritional Science
    • Food Chemistry

    Context:

    • Bean broth is a traditional weaning food in many cultures.
    • Understanding nutrient retention during food preparation is crucial for infant nutrition.

    Purpose:

    • To quantify the nutrient content of bean broth compared to raw beans.
    • To assess the impact of cooking on protein and essential amino acid profiles.

    Summary:

    • Six bean samples, their residues, and raw beans were analyzed.
    • Bean broth contained significantly lower percentages of proteins, amino acids (tryptophan, lysine, methionine, cystine), and vitamins (thiamin, riboflavin, niacin) compared to raw beans.
    • Cooking resulted in the greatest losses of cystine, thiamin, and niacin.

    Impact:

    • Bean broth has a lower nutritional value than cooked beans.
    • This study highlights potential nutritional deficiencies when relying solely on bean broth for infant nutrition.
    • Informs dietary recommendations for complementary feeding practices.

    Related Experiment Videos