B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts.
Stuetz W, Schlörmann W, Glei M.
Food Chem. 2017;221:222-227.
The concentrations of B-vitamins, carotenoids and tocopherols in nuts may differ between species and might be influenced by roasting. Thiamine, riboflavin, pyridoxine, lutein, zeaxanthin, β-carotene and α-/γ-tocopherol were determined in different varieties of raw and roasted nuts using HPLC (fluorescence/UV-vis detection).
Pistachios were rich in lutein/zeaxanthin and contained highest β-carotene levels among nuts. Nuts could make a valuable contribution to a healthy diet in regard to B-vitamins, lutein/zeaxanthin and tocopherols. A reduction in micronutrient content by roasting is reliant on the nut variety and specific micronutrient.