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Nutritional values of raw and cooked 'calçots' (Allium cepa L. resprouts), an expanding crop

Silvia Sans1,2, Gloria Bobo3, Lorena Zudaire3

  • 1Department of Agri-Food Engineering and Biotechnology, BarcelonaTech Campus Baix Llobregat, Castelldefels, Spain.

Journal of the Science of Food and Agriculture
|April 13, 2019
PubMed
Abstract

Keywords:
antioxidant activitybioaccessibilitynutritional descriptiononion‘calçot’

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