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The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum).

The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum).

Authors :
Mota, Carla
Nascimento, Ana Cláudia
Santos, Mariana
Delgado, Inês
Coelho, Inês
Rego, Andreia
Matos, Ana Sofia
Torres, Duarte
Castanheira, Isabel
Source :
Journal of Food Composition & Analysis. Jun2016, Vol. 49, p57-64. 8p.
Publication Year :
2016

Abstract

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. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
08891575
Volume :
49
Database :
Academic Search Index
Journal :
Journal of Food Composition & Analysis
Publication Type :
Academic Journal
Accession number :
115439152
Full Text :
https://doi.org/10.1016/j.jfca.2016.02.006