Directions of Changes in the Content of Selected Macro- and Micronutrients of Kale, Rutabaga, Green and Purple Cauliflower Due to Hydrothermal Treatment
2021
Joanna Kapusta-Duch | Adam Florkiewicz | Teresa Leszczyńska | Barbara Borczak
Little is still known about macro- and micronutrients in processed selected <i>Brassica</i> vegetables such as purple and green cauliflower, rutabaga and kale. This study evaluates the influence of different processing conditions (blanching and boiling) on the stability of selected macro- and micronutrients in the aforementioned vegetables. Results indicated that blanching and boiling affect the mineral content of <i>Brassica</i> vegetables. Of the examined <i>Brassica</i> vegetables, the largest losses were found for potassium and iron (on average by 39.72%).
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