1998 年 42 巻 5 号 p. 183-186
The content of potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, carotene, thiamin, riboflavin and ascorbic acid was determined in samples of fresh and cooked broccoli. The cooking methods were boiling (conventional methods), waterless cooking (steaming in pot with little water), and microwave heating.
In boiled broccoli, potassium and zinc retention were less than 50%. Carotene retention was over 98%. Ascorbic acid retention was 44%.
In the waterless and the microwave cooked broccoli, retention was over 87% for each mineral. Carotene retention was over 98%. Ascorbic acid retention was over 84%.
Mineral and water soluble vitamin retention by waterless cooking were higher than by boilng.