Nutritional Quality of Dry Vegetable Soups

Dry soups with vegetables are often perceived as having low nutritional quality, but there are only limited data on the nutritional value of dry soups. Therefore, we measured the nutritional composition of dry vegetable powders used in dry soups and compared the results with published data on fresh...
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Autor*in:	Leo van Buren [verfasserIn] Christian H. Grün [verfasserIn] Silke Basendowski [verfasserIn] Martin Spraul [verfasserIn] Rachel Newson [verfasserIn] Ans Eilander [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Schlagwörter:	dry soups dry vegetables nutritional composition nutritional density score

Übergeordnetes Werk:	In: Nutrients - MDPI AG, 2009, 11(2019), 6, p 1270
Übergeordnetes Werk:	volume:11 ; year:2019 ; number:6, p 1270

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/nu11061270

Katalog-ID:	DOAJ024561851

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callnumber-first	T - Technology
author	Leo van Buren
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topic_title	TX341-641 Nutritional Quality of Dry Vegetable Soups dry soups dry vegetables nutritional composition nutritional density score
topic	misc TX341-641 misc dry soups misc dry vegetables misc nutritional composition misc nutritional density score misc Nutrition. Foods and food supply
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title	Nutritional Quality of Dry Vegetable Soups
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title_sort	nutritional quality of dry vegetable soups
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title_auth	Nutritional Quality of Dry Vegetable Soups
abstract	Dry soups with vegetables are often perceived as having low nutritional quality, but there are only limited data on the nutritional value of dry soups. Therefore, we measured the nutritional composition of dry vegetable powders used in dry soups and compared the results with published data on fresh and cooked vegetables. We also analyzed the nutritional composition of dry vegetable soups and compared these with published data on home-made and other soups. Dietary fiber, minerals, vitamins, and carotenoids in dry vegetables powders and soups were analyzed. Based on these data, a nutrient density score was calculated as measure of overall nutritional quality. Nutrient density scores for fresh and cooked vegetables, as well as home-made and other soups, were calculated based on the United Stated Department of Agriculture (USDA) and “Bundeslebensmittelschlüssel” (BLS) food composition data. The nutrient density scores of dry vegetable powders did not systematically differ from cooked vegetables. Nutrient contributions to European Food and Safety Authority (EFSA) dietary reference intakes per 250 mL serving of soup ranged from 11−45% for fiber; 3−23% for iron, magnesium, and zinc; 8−22% for potassium; 11−15% for vitamin A; 2−17% for B-vitamins; and 2−15% for vitamin K. The nutrient density scores of dry vegetable soups were in the same order of those of home-made and other soups. These data indicate that dry vegetable soups, like home-made soups, can deliver a significant part of recommended daily nutrient and vegetable intake.
abstractGer	Dry soups with vegetables are often perceived as having low nutritional quality, but there are only limited data on the nutritional value of dry soups. Therefore, we measured the nutritional composition of dry vegetable powders used in dry soups and compared the results with published data on fresh and cooked vegetables. We also analyzed the nutritional composition of dry vegetable soups and compared these with published data on home-made and other soups. Dietary fiber, minerals, vitamins, and carotenoids in dry vegetables powders and soups were analyzed. Based on these data, a nutrient density score was calculated as measure of overall nutritional quality. Nutrient density scores for fresh and cooked vegetables, as well as home-made and other soups, were calculated based on the United Stated Department of Agriculture (USDA) and “Bundeslebensmittelschlüssel” (BLS) food composition data. The nutrient density scores of dry vegetable powders did not systematically differ from cooked vegetables. Nutrient contributions to European Food and Safety Authority (EFSA) dietary reference intakes per 250 mL serving of soup ranged from 11−45% for fiber; 3−23% for iron, magnesium, and zinc; 8−22% for potassium; 11−15% for vitamin A; 2−17% for B-vitamins; and 2−15% for vitamin K. The nutrient density scores of dry vegetable soups were in the same order of those of home-made and other soups. These data indicate that dry vegetable soups, like home-made soups, can deliver a significant part of recommended daily nutrient and vegetable intake.
abstract_unstemmed	Dry soups with vegetables are often perceived as having low nutritional quality, but there are only limited data on the nutritional value of dry soups. Therefore, we measured the nutritional composition of dry vegetable powders used in dry soups and compared the results with published data on fresh and cooked vegetables. We also analyzed the nutritional composition of dry vegetable soups and compared these with published data on home-made and other soups. Dietary fiber, minerals, vitamins, and carotenoids in dry vegetables powders and soups were analyzed. Based on these data, a nutrient density score was calculated as measure of overall nutritional quality. Nutrient density scores for fresh and cooked vegetables, as well as home-made and other soups, were calculated based on the United Stated Department of Agriculture (USDA) and “Bundeslebensmittelschlüssel” (BLS) food composition data. The nutrient density scores of dry vegetable powders did not systematically differ from cooked vegetables. Nutrient contributions to European Food and Safety Authority (EFSA) dietary reference intakes per 250 mL serving of soup ranged from 11−45% for fiber; 3−23% for iron, magnesium, and zinc; 8−22% for potassium; 11−15% for vitamin A; 2−17% for B-vitamins; and 2−15% for vitamin K. The nutrient density scores of dry vegetable soups were in the same order of those of home-made and other soups. These data indicate that dry vegetable soups, like home-made soups, can deliver a significant part of recommended daily nutrient and vegetable intake.
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