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Nutrient content of the following ingredients:
Mushrooms contain Zinc & Riboflavin. (pages 321 & 251)
Tofu contain Copper, Iron, & calcium. (pages 319, 317, & 308)
Red pepper contains Vit. A, B6, & C. (pages 237, 255, & 261)
Green pepper contains Vit. C & Niacin. (pages 261 & 253)
Carrots contains Vit. A, Vit. E, & potassium. (pages 237, 237, & 306)
Cauliflower contains folate & Vit. C. (pages 257 & 261)
Cabbage contains potassium, Vit. K. (pages 306, 243)
Green beans contain chromium page 326
Vegetable juice low sodium or sabaw ng chopsuey na may konting asin:
1 cup contain Vit. C & Copper (pages 261 & 319)
Reference:
Nutrition & You, 4th edition, Pearson, 2016 with my diet-analysis by Joan Salge Blake.
Name of course: Food & Nutrition or FN 35 or 40
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(Simplified & shared by Dra Ma Victoria Cabanban D.M.D or VC_58)