Potassium content decreased in orange jam after mild method (2617 408 mg kg1 fw in roots and 2105 29 mg kg1 fw in jam) and increased by between 12% and 25% in commercial, yellow and purple jams compared to raw carrots (Fig. 2D
Potassium content decreased in orange jam after mild method(2617 408 mg kg1 fw in roots and 2105 29 mg kg1 fw in jam)and increased by between 12% and 25% in commercial, yellow andpurple jams compared to raw carrots (Fig. 2D