Summary
This laboratory study compared the nutrient and bioactive compound profiles of raw and fermented vegetables (broccoli, peppers, red beet, and carrots) relevant to human and animal nutrition. Fermentation reduced water and increased fat content, decreased vitamin C and phenolic compounds, but increased vitamin A and carotene in some vegetables. The findings suggest fermentation modifies vegetable composition in ways that may benefit poultry and pig nutrition, whilst altering the nutritional profile for human consumption.
Regional applicability
The study was conducted in Poland and applies broadly to vegetable fermentation practices used across Europe and beyond. Findings on fermented vegetable composition and bioavailability are transferable to UK food composition databases and animal feed formulation, though local vegetable varieties and fermentation protocols may differ slightly.
Key measures
Dry matter, crude ash, crude protein, ether extract, energy; macrominerals (Na, K, Ca, Mg, P); microminerals (Zn, Cu, Fe); heavy metals (Pb, Cd); vitamins (A, C); carotene; phenolic content
Outcomes reported
The study determined dry matter, macro- and micronutrient concentrations, heavy metals, vitamins, and phenolic content in raw and fermented vegetables, and calculated dietary intake per 100 g serving for humans and animals (ducks and pigs). Fermentation modified nutrient profiles, reducing vitamin C and phenols but increasing carotene in some vegetables.
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