MINERALS STABILITY IN VEGETABLES SUBMITTED TO DIFFERENT COOKING METHODS

Abstract

The aim of this study was to verify the more appropriate cooking method in vegetables preparation, aiming to minimize the minerals losses. Conventional and unconventional shares of pumpkin, broccolis, carrot and cauliflower were subjected to four types of thermal treatments (immersion, steam, pressure and microwaves). Mineral analyses (Fe, Zn, Mg, K, P e Ca) it was accomplished in the fresh vegetable and after cooking for the different methods in study. The minerals content was higher or similar to the conventional parts of the appraised vegetables. The mineral losses occurred in their conventional and unconventional parts in relation to the fresh vegetable after they were subjected to the cooking methods. The cooking method to steam and in microwaves resulted in the smallest minerals losses.