調理による野菜中無機成分の変化 : ダイコン, ゴボウ, ズイキについて(B. 生活科学)

概要

論文の詳細を見る
The objective of this investigation was to determine the changes in mineral contents in Japanese radish, Edible burdock and Zuiki as affected by heating cookery with some seasoning. As the results, Ca, Na, Mg, and Fe contents in Japanese radish were slightly decreased by boiling water treatment, but K content was dcreased markedly. The other side, K and Na contents were increased remarkably by addition of tangles. In this facts, it seems that K and Na elements eluted from tangles were saturated into Japanese radish. Na content in Edible burdock was increased markedly by heating treatment with added soy, and no changes was recognized each mineral contents in the removal treatment for harshness or un-treatment. In the case of dipping treatment with mix solution of soy and vinegar at 60 minutes after heating, Na content was rapidly increased, but Mg, Ca, and K contents were decreased. On the other hand, Fe content in Zuiki was remarkably increased by addition of vinegar in heating treatment using iron pot.
京都府立大学の論文
1989-11-18