Effect of Cooking Method on the Cholesterol Content of Chicken Eggs
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概要
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The effects on the cholesterol and fatty acid contents of eggs by the usual cooking procedures were investigated. Both contents were not significantly reduced by wet-cooking procedures such as boiling, poaching, pot-steaming, and making into egg soup. With the dry-cooking procedures, omelet using beaten eggs absorbed cooking oil, while frying and deep-frying, not using beaten eggs, significantly reduced the cholesterol inside the egg yolk membrane. In doughnuts, the efflux of cholesterol from the egg to the cooking oil was at least 32%. These results suggest that nutritional education/management focusing on the cholesterol content of egg dishes is important.
- 一般社団法人 日本家政学会の論文
一般社団法人 日本家政学会 | 論文
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