Table 3. Vitamin B1 and B2 contents of two different potato varieties in unboiled and boiled conditions

From

Effect of Boiling on the Nutritional Value, Phytochemical Contents, and Antioxidant Activity of Commonly Consumed Potato (Solanum tuberosum L.) Varieties in Bangladesh

Umme Salma, Hussain Md. Shahjalal, Tanvir Ahmmed, Md. Mesbah Uddin Ansary, Md. Ibrahim Khalil, Nurul Karim

Journal of Food and Nutrition Research. 2020, 8(8), 382-391 doi:10.12691/jfnr-8-8-1