The Carotene Content of Green and Ripe Plantains

How to Cite

Asenjo, C. F., & Porrata, E. I. (1956). The Carotene Content of Green and Ripe Plantains. The Journal of Agriculture of the University of Puerto Rico, 40(3), 152–156.


1. The carotene content of green and yellow plantains, as determined by the chromatographic assay procedure, averaged 10.43 ± 3.66 and 6.68 ± 2.97 µg. of carotene per gram of the raw edible portion, respectively. 2. Rat assay indicated that the green plantain protected more the vitamin A-depleted rats than the yellow plantain.


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