SOME NUTRITIONAL CHARACTERISTICS OF BEANS, SWEET CORN AND PEAS (RAW, CANNED AND FROZEN) PRODUCED IN THE PROVINCE OF QUEBEC

A three-year study was conducted to assess some nutrient contents of b eans, sweet corn and peas (raw, canned and frozen) produced by four pr ocessing plants in the province of Quebec. Nutritional analysis were c onducted on vitamin C, riboflavin, thiamin, minerals (Ca, Mg, K, Na, F e) and fibers (solubles, insolubles and total). Results showed that th e nutrient contents of raw and processed vegetables were quite differe nt from those reported in the USDA Handbook no. 8-11. The differences were mainly due to vitamin C and mineral contents. Results also showed that raw vegetables when boiled under optimal conditions have nutrien t contents similar to frozen vegetables and superior to canned vegetab les. Among minerals Na was the most variable, probably due to variatio n in recipes from one processing plant to another. Na contents of cann ed vegetables were lower than the average values in the USDA tables. T he study also provides new information on nutritive values of canned c orn-on-the-cob which was not listed in USDA tables, and generates new nutrient data such as fibers (solubles, insolubles and total contents) to update the present food composition tables.