17280
The impact of peeling and three cooking treatments ( boiling , baking and microwaving ) on the content of selected phytochemicals in white - , yellow - , red - and purple - fleshed potatoes was investigated .
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Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 None