The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)
2016
Motta, Carla | Nascimento, Ana | Santos, Mariana | Delgado, Inês | Coelho, Inês | Rêgo, A. | Matos, Ana Sofia | Torres, Duarte | Castanheira, Isabel
In this study, we assessed the impact of two cooking methods, steaming and boiling, through the true retention (%TR) of minerals in pseudocereals and rice (varieties Indica and Japonica). Mineral content was determined by ICP-OES. Cooking methods have an impact on mineral composition of pseudocereals with losses up to 20%. Quinoa’s %TR varied from 100% (manganese, phosphorus and iron) in steaming, to 83% (copper) in boiled. In amaranth, it ranged from 98% (copper) in boiling method, to 80% (magnesium) in steaming. Buckwheat presents a %TR of 100% in iron and 87% in zinc. For boiled rice, the losses were higher in the variety Indica, with a decrease of 34% for manganese. Steamed amaranth is a higher density food in particular for manganese, magnesium and phosphorus, which present a recommended nutrient intake (RNI) contribution of 70%, 65% and 44%, respectively. Rice represents the lowest contribution to mineral RNI. This study demonstrates that estimation of mineral intake should be based on data obtained from cooked food.
Afficher plus [+] Moins [-]The scientific work was funded by the Portuguese Funding Agency for Science, Research and Technology (FCT) under the scope of the strategic projects UID/EMS/00667/2013 and UID/BIM/04293/2013. The analytical work has been financially supported by the SUDOE Interreg IV B Programme through the ORQUE SUDOE Project (Ref. SOE3/P2/F591/5).
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