Ingredients in Icelandic and imported vegetables




Ólafur Reykdal, Brynja Einarsdóttir


Ólafur Reykdal

Project Manager

Ingredients in Icelandic and imported vegetables

The aim of the project was to present data on cavities in Icelandic vegetables and compare them with results for imported vegetables. Cavities refer to vitamins and antioxidants.

Samples of 13 types of vegetables were taken, a total of 88 samples. Measurements were made of the vitamin A vitamins, vitamin E and folate. Of the antioxidants, polyphelols were measured along with ORAC and NPPH antioxidant activity. In some cases, there were more vitamins in Icelandic vegetables than in imported ones, such as vitamin A and folate in tomatoes. A lot of folate in cauliflower and beets attracts attention. Antioxidant activity was observed for all vegetable species. Significant antioxidant activity was observed for fungi in which vitamins A and E were not detectable. This shows that more substances than these vitamins are important for the antioxidant activity and it is possible that some important substances are still unknown. Measurements were also made of fiber, protein and fat. These results facilitate nutrition labeling. 

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