Skip to main content
. 2019 Jan 23;7(2):589–598. doi: 10.1002/fsn3.881

Table 4.

Beta‐carotene content of selected raw and fried sweetpotato

Genotype Beta‐carotene content (μg/100 g) % loss of beta‐carotene
Raw sample Fried sample
Bohye 330.76 (12.84) 184.32 (2.19) 44.27
Apomuden 6,205.07 (39.84) 4,281.11 (30.05) 31.01
Nanungungu 5,715.45 (33.18) 4,961.23 (51.44) 13.20

Values are represented as mean (standard deviation).