栄養調査の方法に関する研究 (第6報)

野菜の調理形態について

抄録

A survey was carried out in order to investigate what kind of the cooking method was most widely used on vegetables which has been considered to lose much amount of nutrients by cooking.
All the vegetables ingested in Feb., May, Aug. and Nov. by the families in Tokyo selected for the National Nutrition Survey were divided into twelve groups according to the methods of cooking, and the percentage of each groups was calculated.
As the result indicated, potatoes and colored vegetables were used the most in soup and boiling, and the other vegetables were predominant in pickling, soup and boiling comming the next.