Changes by Cooking in the Contents of Mineral Elements Contained in Vegetables.
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概要
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In order to investigate how cooking affects the contents of mineral elements, we analyzed the changes in the contents of sodium, potassium, phosphorus, calcium, magnesium, iron and zinc contained in six kinds of vegetables. We obtained the following results.1) Elutions of mineral elements showed different tendencies depending on materials and elements. Percents of residual potassium and magnesium were low while calcium and iron showed high residual contents. As for the materials, percents of residual minerals were low in komatsuna while those in Chinese chive and cabbage were high.2) The residual contents of minerals in materials after squeezing were lower in those which showed bigger weight changes by squeezing. Elution of minerals after boiling and squeezing varied by the materials; about 7-15% when the weight ratio after squeezing was 80%, about 10-23% when the weight ratio was 70% and about 15-31% when the weight ratio was 60%.3) We observed significant correlations between the changes in the weight of materials after boiling and squeezing and the residual contents of mineral elements for each material and element. Based on a regression curve, the residual contents of mineral elements can be estimated by the weight changes caused by boiling and squeezing.4) Sodium added after squeezing remained at higher rates when the weight changes by squeezing were bigger; i. e. about 70-88% when the weight ratio after squeezing was 80%, about 82-96% when the weight ratio was 70% and about 96-99% when the weight ratio was 60%. The concentration of salt after cooking differed by about 0.1% between the materials which showed the weight ratio of 80% and those with 60% weight after squeezing.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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