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Folate content of different edible portions of vegetables and fruits

Katherine M. Phillips (Department of Biochemistry, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA)
Amy S. Rasor (Department of Biochemistry, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA)
David M. Ruggio (Department of Biochemistry, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA)
Karen R. Amanna (Department of Biochemistry, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 28 March 2008

Abstract

Purpose

Significant differences may occur in the nutrient content of different edible portions of vegetables and fruits. The purpose of this study was to screen the folate content of different edible portions of some common fruits and vegetables.

Design/methodology/approach

5‐methyltetrahydrofolate was measured using high‐performance liquid chromatography/mass spectrometry in composites of asparagus tips and stems, broccoli florets and stems, the bulb and leaves of leeks, and the peel and flesh of apples, pears, peaches, and potatoes.

Findings

Folate content was significantly higher (25 µg/100 g) in asparagus tips vs stems or whole vegetable and leek bulbs compared to leaves or the whole plant, on an as‐consumed basis. No significant difference was found in the edible portions within the other products.

Practical implications

Selective consumption of asparagus tips and leek bulbs would increase folate intake compared to the whole vegetable or the stems and leaves. Consideration should be given to possible differences in composition within other vegetables and fruits not studied.

Originality/value

There have been no previous reports on folate distribution in edible portions of vegetables and fruits that are rich sources of this vitamin.

Keywords

Citation

Phillips, K.M., Rasor, A.S., Ruggio, D.M. and Amanna, K.R. (2008), "Folate content of different edible portions of vegetables and fruits", Nutrition & Food Science, Vol. 38 No. 2, pp. 175-181. https://doi.org/10.1108/00346650810863055

Publisher

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Emerald Group Publishing Limited

Copyright © 2008, Emerald Group Publishing Limited