Chromium in potatoes

The chromium concentrations in potatoes from four different locations in California and Nevada were measured. Potato pulp and peel contained average chromium levels of 1.63 and 2.70 mu g/g tissue, respectively, and there was no correlation between these two measurements. Tubers were labeled with rad...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 1989-01, Vol.37 (1), p.128-131
Main Authors: Stoddard-Gilbert, Kay, Blincoe, Clifton
Format: Article
Language:English
Subjects:
553002 - Agriculture & Food Technology- Horticulture- (1987-)
60 APPLIED LIFE SCIENCES
AGRICULTURE
BETA DECAY RADIOISOTOPES
Biological and medical sciences
BLOOD COMPOSITION
CHEMICAL COMPOSITION
CHROME
CHROMIUM
CHROMIUM 51
CHROMIUM COMPOUNDS
CHROMIUM ISOTOPES
COMPOSICION
COMPOSICION DE LA SANGRE
COMPOSITION
COMPOSITION DU SANG
CROMO
ECOLOGICAL CONCENTRATION
ELECTRON CAPTURE RADIOISOTOPES
ELEMENTS
EVEN-ODD NUCLEI
FOOD
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
INDUSTRY
INTERMEDIATE MASS NUCLEI
ISOTOPE APPLICATIONS
ISOTOPES
METALS
NUCLEI
PAPA
PLANTS
POMME DE TERRE
POTATOES
RADIOISOTOPES
TRACER TECHNIQUES
TRANSITION ELEMENT COMPOUNDS
TRANSITION ELEMENTS
TUBERS
VEGETABLES
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The chromium concentrations in potatoes from four different locations in California and Nevada were measured. Potato pulp and peel contained average chromium levels of 1.63 and 2.70 mu g/g tissue, respectively, and there was no correlation between these two measurements. Tubers were labeled with radioactive chromate and a labeled chromium complex, which was not characterized, was isolated from both raw and cooked potatoes. The results demonstrate that the potato is a good source of dietary chromium.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00085a030