[Changes of vitamins and mineral retention factors in potato cooked by different methods].
Parole chiave
Astratto
OBJECTIVE
To study the effect on the retention factors (RFs) of vitamin and mineral in potato cooked by different methods, to provide reference for evaluation of diet's nutrition and the RF decision of similar vegetables in our country.
METHODS
Potato were selected and cooked by different methods, such as frying, braising, boiling deep frying and steaming, according to local tradition and custom. Meanwhile, weights of potato before and after cooking were recorded. Respectively vitamin and mineral contents in every sample were analyzed with the national standard methods.
RESULTS
The RF value of vitamin C was higher during braising than that of during frying, boiling, deep frying and steaming. The RF values of thiamin, riboflavin, vitamin B6 and niacin were more loss during boiling and deep frying than those during other methods. The RFs of every minerals were more loss only during boiling.
CONCLUSIONS
Cooking may change the contents of vitamins and minerals in potato. There could be for one nutrient different RFs during different cooking methods.
