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  1. Effects of home-based food preparation practices on the micronutrient content of foods.

    Article - En anglais

    We studied the effects of cooking on the vitamin and mineral content of vegetables (vegetable soup, cauliflower), meat (beefsteak) and fish (sole) and those of cutting (fruit salad) and squeezing (orange juice) on the vitamin content of fruits.

    In cooked dishes, vitamin retention ranged between 0 (folic acid, all dishes) and 94% (retinol, sole) and mineral retention between 63 (copper, cauliflower) and 96% (iron, vegetable soup).

    In orange juice, ascorbic acid appeared to be protected from oxidation for at least 12 h as compared with fruit salad.

    Our study shows that preparation of foods with techniques available at home may be responsible for losses of vitamins and minerals.

    Further studies are needed to ascertain the effects of these losses on nutritional status.

    Mots-clés Pascal : Vitamine, Minéral, Cuisson, Aliment, Préparation culinaire, Hygiène, Homme

    Mots-clés Pascal anglais : Vitamin, Minerals, Cooking, Food, Home cooking, Hygiene, Human

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 98-0477526

    Code Inist : 002B30A02A. Création : 19/02/1999.