抄録
The dependence of the amounts and form of inorganic extracts of onions on cooking methods was investigated. The ratio of free inorganic extracts to extracts combined with some organic substances was determined.<BR.Potassium and copper were extracted much more than other elements.
About a half amount of each of sodium, calcium and magnesium contained in onions was extracted by being boiled in water.
Iron and phosphorus were scarecely extracted into hot water.
Calcium, magnesium, phosphorus, copper and iron were extracted predominantly in the form of organic compounds while potassium and sodium in the form of ions.
