King Grub
2016-08-02, 16:11
This review is intended to reduce the uncertainly about how the different methods of preparation and cooking can affect the nutrient content of certain vegetables and legumes. According to this review, it is possible to conclude that:
1. Onion׳s pungency is increased during food preparation, such as chopping and trimming.
2. Steaming seems to be the best method to maintain the nutritional quality (TAC, carotenoids, glucosinolates, sulphorane, folate and phytochemicals).
3. Onions should be cooked or baked to improve flavonols’ content.
4. Sous vide cooking has shown good results in cooking potatoes and should be investigated further.
5. Soaking and cooking peas and beans are effective in removing or reducing anti-nutrients such as tannins, TIA and acid phytic.
6. Boiling seems to be the best method to retain folate in peas and should be further investigated.
7. Soaking with salt, discarding water and cooking in fresh water is the best method to reduce cooking time, and to improve the protein quality, texture and appearance of beans, while reducing gastric issues.
8. The absorption of Fe can be improved by heat processing.
9. Other factors besides cooking – such as growth conditions and variety/cultivar – can affect sensory parameters.
All the steps included before vegetables and legumes consumption can affect directly their nutrition quality. Being informed about these factors might make the consumer more aware on how to optimize the nutrients obtained during a meal.
A Review of the Impact of Preparation and Cooking on the Nutritional Quality of Vegetables and Legumes. International Journal of Gastronomy and Food Science 3 (2016): 2-11.
http://www.sciencedirect.com/science/article/pii/S1878450X15000207
1. Onion׳s pungency is increased during food preparation, such as chopping and trimming.
2. Steaming seems to be the best method to maintain the nutritional quality (TAC, carotenoids, glucosinolates, sulphorane, folate and phytochemicals).
3. Onions should be cooked or baked to improve flavonols’ content.
4. Sous vide cooking has shown good results in cooking potatoes and should be investigated further.
5. Soaking and cooking peas and beans are effective in removing or reducing anti-nutrients such as tannins, TIA and acid phytic.
6. Boiling seems to be the best method to retain folate in peas and should be further investigated.
7. Soaking with salt, discarding water and cooking in fresh water is the best method to reduce cooking time, and to improve the protein quality, texture and appearance of beans, while reducing gastric issues.
8. The absorption of Fe can be improved by heat processing.
9. Other factors besides cooking – such as growth conditions and variety/cultivar – can affect sensory parameters.
All the steps included before vegetables and legumes consumption can affect directly their nutrition quality. Being informed about these factors might make the consumer more aware on how to optimize the nutrients obtained during a meal.
A Review of the Impact of Preparation and Cooking on the Nutritional Quality of Vegetables and Legumes. International Journal of Gastronomy and Food Science 3 (2016): 2-11.
http://www.sciencedirect.com/science/article/pii/S1878450X15000207