N U T R I E N T S IN F R O Z E N FOODS MARIE BURGER, 1. W. HEIN, 1. J. TEPLY, P. H. DERSE, and C. H. KRlEGERl
Vitamin, Mineral, and Proximate Composition of Frozen Fruits, Juices, and Vegetables
Wisconsin Alumni Research Foundation, Madison 5, Wis.
Eight vitamins, six minerals, and proximate composition were determined on composites of
796 sets of samples representing 1953 and 1954 production seasons for 14 frozen fruits, 7 frozen juices, and 30 frozen vegetables in the continental United States and Hawaii. The total number of individual packages used in testing was 27,562. These packages were taken from commercial processing lines of more than 150 freezing plants in all production areas. They were taken a t statistically predetermined intervals to provide for representative sampling with regard to variables in weather, varieties, harvesting, processing, packaging, and grades. Substantial amounts of ascorbic acid were found in all citrus juices, in practically all fruits, and in most vegetable products. Many of the products contained low levels of sodium. Data available in the literature on nutrients in frozen foods are limited. This report will markedly supplement the literature on the nwtritional composition of frozen foods.
A
L T H O U G H EXTENSIVE
QUAKTIT.ATIVE
are available on the nutrienr composition and processed roods, relatively limited information has I
DATA
Present addrcss, 100 h f a I h r t
sr.,(zamden 1, N. J.
been published on nutrients in frozen food products. Improvements in assay methods and production techniques may have made some of these values obsolete. I n considerarion of the need for adequate
information of this t!'pe: the Sational .issociation of Frozen Food Packers has undertaken the sponsorship of a comprchensive program in nutritional research. In this report results are given on t h c
Table I.
Vitamin, Proximate, and (Averagr v&ic. followed
Vitamins, M g . / l O O--Grams -. Sefs Tesfed
Apples, diced
R
.\pricet s
6
Blueberries. cultivated Swretened
2
l'nsx\ eetrned
4
Boysenberries
3
Unswretened
3
Cherries, red sour Pitted
3
Unsweetened
2
Peaches, sliced
20
418
__-
Ascorbic Acid
Reduced
Dehydro
-
Folic acid
Tofal
&Carotene
8.6 3 6 6,6 22.0 0.0
1 6 3
