市販中国野菜の無機成分の加熱調理による変化

書誌事項

タイトル別名
  • Changes in Mineral Contents in Some Chinese Vegetables by Various Cooking

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抄録

Three Chinese vegetables; Taasai, Tingensai and stem of garlic, were either boiled, boiled with salt, pan-fried or microwave-heated. Then the level of content for nine minerals in both the raw and the cooked vegetables were determined by atomic absorption spectrophotometry.<br>When we examined the raw Taasai and Tingensai, the mineral contents of Mn, Zn, Cu and Fe in the leaves were 2.5-8.4 times greater than those in the stems. In the case of cooked Taasai, the loss of K in the leaves boiled and boiled with salt and the loss of Fe in stems boiled with salt were quite larger, with the residual rate of 33-47% compared to the raw sample. The mineral P showed the greatest loss among cooked Tingensai, with the residual rate of 55% for the pan-fried leaves. The mineral contents in a stem of garlic did not change remarkably after cooking, and each residual rate was more than 67%.<br>The loss of minerals in three Chinese vegetables with various cooking methods was smaller when compared with the reported data of other vegetables.

収録刊行物

  • Science of Cookery

    Science of Cookery 27 (3), 191-196, 1994

    一般社団法人 日本調理科学会

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