Timeline for Why does canned mango pulp have no vitamin A?
Current License: CC BY-SA 2.5
12 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Mar 27, 2018 at 14:43 | history | tweeted | twitter.com/StackCooking/status/978643709985161216 | ||
| Mar 27, 2018 at 14:19 | comment | added | Cindy | Another factor may be the serving size specific to a certain brand. | |
| Mar 27, 2018 at 14:04 | answer | added | fred | timeline score: -1 | |
| Feb 1, 2011 at 14:39 | vote | accept | michael | ||
| Feb 1, 2011 at 14:39 | vote | accept | michael | ||
| Feb 1, 2011 at 14:39 | |||||
| Jan 31, 2011 at 17:07 | answer | added | yacomink | timeline score: 8 | |
| Jan 30, 2011 at 17:27 | answer | added | Mien | timeline score: 1 | |
| Jan 30, 2011 at 16:19 | comment | added | Aaronut | @Jefromi: It's a little bit more complicated than that; commercial juicing is significantly more involved than juicing an orange or mango at home. There are all sorts of chemical, physical, and even microbial treatments that happen to both the juice and the pulp. The plant may be deliberately extracting a specific vitamin from the pulp to put into the juice. Maybe not - again, this is nothing but speculation - but the presence of other vitamins doesn't necessarily preclude that explanation. | |
| Jan 30, 2011 at 16:08 | comment | added | Cascabel♦ | @Aaronut: It seems like the way to verify that would be to check if other vitamins also seem to have been extracted away - assuming the other vitamins are also in the juice. | |
| Jan 30, 2011 at 16:01 | comment | added | Aaronut | @Brendan: It wouldn't be heat, because the frozen kind is fine and mangoes (and all fruits) are also blanched before being frozen. I suspect, but can't verify, that it's more to do with the fact that this pulp is a by-product of juice processing and all of the Vitamin A has simply been extracted already. | |
| Jan 30, 2011 at 6:25 | comment | added | Brendan Long | I thought it might be broken down by the heat, like Vitamin C, but I couldn't find anything about that (and I did find one source saying that it's fairly stable with high heat). | |
| Jan 30, 2011 at 5:15 | history | asked | michael | CC BY-SA 2.5 |