ArticleFood science & nutrition2020
Identification of the prepared foods promising for dietary folate intake in Beijing, China.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 11 citations in OpenAlex.
- Biological, dietetic and pharmacological properties of vitamin BNPJ science of food · 2025Review
- Research on safety risk control of prepared foods from the perspective of supply chain.Heliyon · 2024Article
- Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods.Foods (Basel, Switzerland) · 2022Review
- Agronomic Biofortification of Cayenne Pepper Cultivars with Plant Growth-Promoting Rhizobacteria and Chili Residue in a Chinese Solar Greenhouse.Microorganisms · 2021Article
- Identification of the prepared foods promising for dietary folate intake in Beijing, China.Food science & nutrition · 2020Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of the present study was to analyze folate content and composition in foods consumed daily by Chinese people. The concentration of seven folate derivatives in sixty-four selected foods was determined by a liquid-chromatography tandem-mass spectrometry method. The total folate levels ranged from 0.28 to 129 µg/100 g fresh weight, with an average of 21.18 μg/100 g. The highest folate content was found in boiled egg yolk and waxy corn (>120 µg/100 g), abundant folate levels in cooked vegetables such as hot pepper, spinach, soybean sprout, stem lettuce, coriander, and broccoli (44-72 µg/100 g), and lowest in Coca Cola (0.28 µg/100 g). 5-Methyl-tetrahydrofolate was the major folate derivative in various foods, accounting for 72% of the total folates on average, with the highest being 90% in egg yolk. These data will enable estimation of the daily folate intake and allow dietary recommendations to improve folate status in humans.
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