Abstract
ABSTRACT Zinc and copper are important nutrient elements in dry beans. The precision and accuracy of two instrumental methods, atomic absorption and x‐ray fluorescence spectroscopy, were compared and evaluated for the estimation of total copper and zinc in raw and cooked legume products. After calibration against National Bureau of Standards reference samples, corrected values obtained by both methods were essentially identical and in good agreements with values reported in the literature for random, analogous materials. Cooked standard and quick‐cooking beans both contained nutritionally significant amounts, but less zinc and copper than inedible, raw, dry beans.
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Claims 3
Claim · model-written summary
Corrected Zn and Cu values from atomic absorption and X-ray fluorescence were essentially identical
Verbatim
e0“Zinc and copper are important nutrient elements in dry beans”
e2“The precision and accuracy of two instrumental methods, atomic absorption”
e1“corrected values obtained by both methods were essentially identical”
Claim · model-written summary
Cooked standard and quick-cooking beans contain nutritionally significant amounts of zinc and copper
Verbatim
e0“Zinc and copper are important nutrient elements in dry beans”
e3“both contained nutritionally significant amounts, but less zinc and copper than inedible, raw, dry beans”
e4“Cooked standard”
Claim · model-written summary
Cooking lowers zinc and copper content of beans compared with inedible raw dry beans
Verbatim
e0“Zinc and copper are important nutrient elements in dry beans”
e3“both contained nutritionally significant amounts, but less zinc and copper than inedible, raw, dry beans”
e4“Cooked standard”
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