The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)
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- 作者：Carla Motaa ; c ; Ana Clá ; udia Nascimentoa ; Mariana Santosa ; Inê ; s Delgadoa ; Inê ; s Coelhoa ; Andreia Regoa ; Ana Sofia Matosb ; Duarte Torresc ; d ; e ; Isabel Castanheiraa ; isabel.castanheira@insa.min-saude.pt" class="auth_mail" title="E-mail the corresponding author ; isabel.castanheira2@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Cooking methods ; Retention factor ; Mineral content ; Pseudocereals ; Recommended nutrient intake ; Oryza sativa ; Food analysis ; Food composition
- 刊名：Journal of Food Composition and Analysis
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：49
- 期：Complete
- 页码：57-64
- 全文大小：920 K
文摘
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Effect of cooking on mineral profile was studied for four gluten free grains.
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Manganese was the most affected by the cooking process on Indica rice.
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Steamed quinoa presented the lowest differences when compared with raw.
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Amaranth provide the higher intake of minerals.