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
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- 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
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- Science of Cookery
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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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詳細情報
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- CRID
- 1390001204738817024
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- NII論文ID
- 110001172057
- 130004132241
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- NII書誌ID
- AN00382866
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- ISSN
- 21865795
- 09105360
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL-Digital
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可